There's nothing more satisfying than a bowl of homecooked chili and cornbread on a chilly fall night. Or maybe on a Sunday while you watch your favorite football team. Either way, it's a simple fact that it's one of those feel good meals! And now you don't have to feel guilty for eating it!
What's even better, you can throw all the ingredients into the crockpot in the morning, and when you come home, dinner is ready! Or throw it all in Sunday morning, and meal prep is done for the week, all you have to do is divvi it out!
So now that I have got you dreaming about a perfect fall mean on a chilly fall evening, why don't I give you the recipes...
Crockpot Chili
(Serves 8-10)
Ingredients:
2 cups low sodium vegetable broth
1 can diced tomatoes with juice
1 can no salt added tomato sauce
1 4oz can diced green chiles
2 15oz cans of no salt added kidney beans drained and rinsed
1 15oz cans of no salt added cannellini beans drained and rinsed
1 green pepper diced
1 yellow onion diced
2 TBLSP and 1 tsp chili powder
1 TBLSP Italian seasoning
1 tsp hot sauce
Salt and pepper to taste
Optional: 1 pound lean ground turkey
Method:
1. If using ground turkey, brown it in a frying pan, then add to crockpot.
2. Add the rest of the ingredients to the crockpot and stir well.
3. Cook on low for 6 hours.
Cornbread
(Makes one 9x9 pan worth)
Ingredients:
1 cup flour
1 cup cornmeal (try to use organic)
1 TBLSP baking powder
1/2 tsp salt
2 eggs or 6 TBLSP egg whites**
1 cup unsweetened vanilla almond milk
1 TBLSP apple cider vinegar
1/4 cup coconut oil
1/2 cup honey or maple syrup
Method:
1. Preheat oven to 400 degrees and grease a 9x9 baking pan with a little bit of coconut oil.
2. Combine the almond milk and apple cider vinegar and let it sit for 10 minutes.
3. Combine the flour, cornmeal, baking powder, and salt in a large bowl.
4. In a separate bowl, combine eggs, honey, oil, and milk. Stir well.
5. Pour the wet mixture into the dry into the dry mixture and combine quickly, no more than 15 seconds. THE BATTER SHOULD LOOK LUMPY! Make sure you do not overmix the batter!
6. Pour the batter into the pan and get it in the oven as soon as possible.
7. Bake for 20-25 minutes or until a toothpick comes out of the center clean.
**Note: for Vegan alternative use 2 flax eggs (1 flax egg = 3 TBLSP ground flax and 1 TBLSP water. Let it sit in the fridge for 10 minutes. Do this step when you do step 2!)
#eatyourheartout
