Directions

Cornbread

• Preheat oven to 375°F 

• Mix all dry ingredients together 

• In a separate bowl, mix all wet ingredients together 

• Combine the wet and dry ingredients together 

• Add plant-based butter or oil to the baking pan (I used an 8-inch pyrex round glass container) 

• Bake for 25-30 minutes (test with a toothpick to make sure the cornbread is fully cooked)  

• Allow the cornbread to cool  

• Cut a center hole in the cornbread: this is where you will pour the chili 

Black Bean & Kale Chili  

• Add two cans of Amy’s Black Bean Chili, chopped kale and corn to a saucepan 

• Cook in saucepan, stirring occasionally until mixture has been heated through and the kale is softened 

• Add mixture into cornbread bowl 

• Top with vegan cheeze, vegan sour cream and serve!