Cornbread & Chili

CORNBREAD

• 2 cups non dairy milk
• 2 Tbs maple syrup
• 2 cups organic cornmeal
• 1 cup oats, blended to a powder
• 2 tsp baking powder
• 1/2 tsp Himalayan sea salt

CHILI

Makes two large bowls

Combine in a large pot, cook on low until done:

• One can or equivalent cooked red chili beans
• One cup vegan burger-style crumbles
• One cup frozen or fresh cut-off-the-cob corn
• One large red bell pepper, diced
• One large onion, diced
• 1/4 cup chili powder
• Six large tomatoes, diced or equivalent sauce
• 3 cloves garlic diced or equivalent pre-diced
• 1 tsp ground cumin
• 1 Tbs Himalayan sea salt or Braggs Liquid Aminos
• 1 tsp dried cumin
• 2 jalapeno peppers chopped (optional)
• 6 leaves of kale shredded (discard stems)
• 3 Tbs nutritional yeast flakes
• 1 Tbs black pepper
• 1 tsp powdered dulse