VEGETABLE CHILI & CORNBREAD | VEGAN | SIMPLE RECIPE | HEALTHY MEAL IDEAS

Fall time really gets me in the mood for soups and chili. This is my vegan chili made with lots of beans and vegetables. Super simple and healthy. Loaded with protein and fiber, it leaves you feeling satisfied and like you did something good for your body. I like to crumble some of the cornbread right into it when I have this, giving it even more texture. If you like watching my Cook With Me videos please give them a thumbs up, and if you’re new here I would love for you to subscribe. Find me on Instagram @intentfulspaces.

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CHILI RECIPE:

3 zucchini
2 squash
1 onion
1 can diced tomatoes
1 can black beans
1 can pinto beans
1 can kidney beans
chili powder
(to taste, 3-5 tbsp.)
hot sauce
(to taste, may be added
directly to individual bowls)

high heat, covered
bring to boil

reduce heat to med-low
cover, simmer 20 minutes
remove from heat, uncover
allow to cool

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CORNBREAD RECIPE:

1 1/4 cup flour
1 cup cornmeal
2/3 cup sugar
1 tsp salt
1 tbsp baking powder
1 1/4 cup almond milk
1/3 cup oil

preheat oven to 400° F

add dry ingredients
to mixing bowl, mix

add wet ingredients,
mix well scraping
sides and bottom

pour into greased pan

bake 25 minutes

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Thanks for being here!

I am a wife and “stay at home mom” of three with one more on the way living in Phoenix, AZ. I make videos of the everyday stuff like cleaning, organizing, cooking, mommy day it the lifes. I love to create, so it’s fun for me to make something out of these simple day to day moments that make up so much of my life. Hoping to motivate and inspire others in the process.
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