Black Bean Chili & Coconut Cornbread

A quick one pot chili that can be served for lunch or dinner.





  2. Heat 2 TB of oil in a small sauce pot
  3. Add onion and seasonings and cook until seasoning is fragrant and onions are slightly cooked.
  4. Add the tomatoes and garlic and cover with lid
  5. Once the tomatoes have reduced, lower flame and add black beans.
  6. Let simmer for 5 minutes and then turn off fire and mix in cilantro.
  7. Spoon into bowls and serve with following COCONUT CORN BREAD RECIPE
  8. Mix dry ingredients for corn bread in larger bowl with corn kernels
  9. Beat eggs and melted coconut oil together
  10. Add wet to dry. If too dry, add a little bit of coconut milk until batter is thick enough to spoon into a skillet
  11. Heat cast iron skillet and grease with coconut oil
  12. Drop by spoonfuls into heated skillet and fry on both sides until golden brown. About 2 minutes per side.