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Chili and cornbread

kept bylaerkin

Chili Dinner


2 Tbsp. canola oil
1 large onion, diced
3-4 bell peppers, diced
4 cloves garlic
1/4 cup chili powder
1 Tbsp. ground cumin
1 tsp. ground chipotle chili powder, or a few teaspoons of puree from canned chipotles in adobo sauce
1 tsp. ground coriander
1 tsp. dried Mexican oregano
Two 14 oz. cans diced tomatoes with juice
One 14 oz. can tomato sauce
4-5 cups cooked black beans
salt, to taste
fresh cilantro
diced avocado
fresh tomato
red or green onion


1 1/2 cups stone ground cornmeal
1 cup gluten-free all-purpose flour mix (or all-purpose flour for non-GF)
2-4 Tbsp. packed light brown sugar (use less if using sweetened non-dairy milk)
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 2/3 cups non-dairy milk
juice of half a lemon (about 2 tsp.)
2 flax eggs (2 Tbsp. ground flaxseed mixed with 6 Tbsp. water)
1/4 cup canola oil



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