Black Bean Chili & Coconut Cornbread
A quick one pot chili that can be served for lunch or dinner.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
Scale
Ingredients
- FOR CHILI
- 1.5 cups tomatoes, chopped
- ½ onion, chopped
- 3 garlic cloves, minced
- 1 cup cooked black beans
- 3 TB fresh cilantro, chopped
- salt, to taste
- cumin, to taste
- 1 Adobo Sazon Packet
- Chili seasoning, to taste
- FOR CORNBREAD
- ½ cob fresh corn, kernels cut
- ⅓ cup gluten free AP flour
- ⅓ cup + 1 TB corn meal
- 2 TB dried coconut flakes, unsweetened
- 1 egg
- 1 TB coconut oil melted
- 1 tsp baking powder
- 1 tsp salt
- 2 TB coconut milk or enough to moisten mixture
Instructions
- FOR CHILI
- Heat 2 TB of oil in a small sauce pot
- Add onion and seasonings and cook until seasoning is fragrant and onions are slightly cooked.
- Add the tomatoes and garlic and cover with lid
- Once the tomatoes have reduced, lower flame and add black beans.
- Let simmer for 5 minutes and then turn off fire and mix in cilantro.
- Spoon into bowls and serve with following COCONUT CORN BREAD RECIPE
- Mix dry ingredients for corn bread in larger bowl with corn kernels
- Beat eggs and melted coconut oil together
- Add wet to dry. If too dry, add a little bit of coconut milk until batter is thick enough to spoon into a skillet
- Heat cast iron skillet and grease with coconut oil
- Drop by spoonfuls into heated skillet and fry on both sides until golden brown. About 2 minutes per side.