Black Bean & Kale Chili Cornbread Bowl
Categories / Main Dish / Vegan Recipes
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.
Serves 8
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!