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Chili:

Whenever I am in the mood for something heart and cozy, chili is my go to. This recipe is super easy to prepare, a great meal prep idea. And it freezes well, so double the recipe, and save for a night you don’t feel like cooking.

Steps to making chili:

Making this chili is super easy. I first start by draining and rinsing my canned beans. And then I sauté the onions with avocado oil, salt and pepper for 5-7 minutes. Next, I add in the butternut squash, mushrooms, zucchini, and cook a few minutes. And then I add in the seasonings and cook until fragrant (1-2 minutes). Lastly, add in the beans, broth, tomato paste, fire roasted tomatoes, bring to a boil, and then cover, and simmer for 30 minutes.

Cornbread:

This cornbread recipe is one of my favorites because it is extra cheesy, fluffy, and moist. It sort of reminds me of that corn cake they make at El Toritos, anyone know which one I am talking about? That used to be my jam, and I would eat plates of it. But if you don’t want to make your own from scratch, just buy a store bought cornbread and call it a night.

Here is what you’ll need for the cornbread:

1. Unsweetened almond milk
2. Eggs
3. Apple cider vinegar
4. Unsweetened applesauce
5. Coconut oil
6. Baking powder
7. Baking soda
8. Cornmeal
9. Coconut flour
10. Cheese
11. Jalapeno
12. Sea salt

How to prepare the cornbread:

Add everything to a bowl, mix, and add to a greased cast iron skillet, bake 350 for 25-30 minutes.

Print Recipe

Loaded Chili and cornbread

Ingredients

Chili

• 1 can garbanzo beans
• 1 can aduki beans
• 1 can kidney beans
• 1/2 diced white onion
• 1 zucchini diced
• 1 cup butternut squash
• 1 cup mushrooms
• 2 tsp cumin
• 2 Tbsp oregano
• 1/2 tsp cinnamon
• 2 tsp chili powder
• 2 tsp minced garlic
• 1 chipotle pepper dried or you could use 2 chipotle peppers in adobe sauce peppers 🌶 (don't want the extra spice leave out)
• 1 can fire roasted tomatoes
• 1 Tbsp tomato paste
• 1 package Bonafide Provisions turkey bone broth + 2 cups water

Jalapeño cornbread

• 1 cup organic unsweetened almond milk
• 1 Tbsp apple cider vinegar
• 2 Tbsp maple syrup
• 1/4 cup unsweetened apple sauce
• 1/4 cup melted coconut oil
• 3 pasture raised eggs
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 cup fine ground cornmeal
• Pinch of sea salt
• 1/2 cup coconut flour
• 1 cup cheese
• 1 jalapeño diced

Instructions

Chili

• Sauté onion with some olive oil and cook for 3-5 minutes.
• Then add mushrooms, zucchini, and butternut squash and cook for 7 minutes.
• Then add the seasoning, garlic, beans, and cook for a few minutes.
• Then add in your broth, tomato paste, fire roasted tomatoes, bring to a boil and then cover and simmer for 30 minutes.
• In separate pan cook ground turkey and add to chili mixture.

Jalapeño cornbread

• Mix the wet ingredients and then add in dry and mix.
• Fold in the cheese and jalapeño.
• Add to a greased cast iron skillet and bake 350 for 25-30 minutes.