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Vegan Chili With Pineapple Cornbread
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- #68456
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 can light kidney beans
1 can chick peas
1 can peeled tomatoes in juice
1 can Mexican or chili-style stewed tomatoes
1 green bell pepper
1 onion
1 hot pepper (or more if desired)
1 envelope chili seasoning (make sure it doesn't contain animal products) or use your own seasonings
Cornbread
1 package cornbread mix (make sure it doesn't contain animal products)
1 small can crushed pineapple
directions
Saute chopped onion and green pepper until they start to brown, then add beans and hot pepper. Add seasoning and let set over low heat until thick, then add tomatoes and cook until you are ready to eat.
For the cornbread, omit the directions and just add the pineapple. Bake in a pie pan until golden brown. This is perfect crumbled into the chili.
This recipe is easy and can use stuff in your pantry and is good for camping. It is popular even with meat eaters.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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