Black Bean & Kale Chili Cornbread Bowl

Category / Main Dish
Black Bean & Kale Chili Cornbread Bowl

There’s nothing quite as cozy as enjoying a hearty bowl of chili in a delicious cornbread bowl during the cooler months. Give this Black Bean & Kale Chili Cornbread bowl a try to warm you from the inside out.

Key

Serves 8 45 minutes Intermediate

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!