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Texas Three Bean Chili & Sweet Chia Cornbread


Texas Three Bean Chili


1 can black beans (15 oz), drained and rinsed
1 can kidney beans (15 oz), drained and rinsed
1 can pinto beans (15 oz), drained and rinsed
1 can fire roasted diced tomatoes with green chilies (15 oz)
1 cup tomatoes, diced (I used grape tomatoes cut in half)
1 onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon old bay seasoning, if on hand
1/2 teaspoon garlic powder
1/4 - 1/2 teaspoon chipolte or cayenne pepper, to taste
1 -2 teaspoon cocoa powder or one small peice of dark chocolate
1 1/2 cups water, + more if needed
1 tablespoon olive oil
salt to taste
scallions and cashew sour cream to garnish

Sweet Chia Cornbread

1 cup organic corn meal (I used a course grind)
1 cup spelt flour, whole wheat pastry flour or flour of choice
5 tablespoons pure cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chia seeds
1/2 cup water
1 cup almond milk
juice of 1/2 lemon or 1 tsp apple cider vinegar
1/4 cup coconut oil (melted) or extra light flavored olive oil



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