Dinner Lunch Recipes Videos

Black Bean Chili & Coconut Cornbread

June 8, 2014

Even though I healed my 10 year struggle with Compulsive Over Eating Disorder and managed to lose and keep off 52 pounds, I am still an emotional eater.

I don’t know that that ever goes away.
I’m human.

I’m woman.

I am designed to feel.

Now what I do with those feelings is up to me

I crave my comfort foods when I’m going through stuff.  I’ve learned how to indulge without causing harm to my body by preparing them with fresh ingredients and energizing them with the prayer of love and healing.

When my Daddy died in 2012, I relied on my comfort foods heavily to get through and during that period, I came to appreciate them in a new light.

” Comfort food isn’t so much the junk that we crave as much as it is the need to heal your wounds, mend your soul and just feel everything that there is to feel.  And sometimes it takes a [specific] ingredient to do that . . . ” ~Shelley Chapman

In this case, that specific ingredient is my Daddy’s chili and cornbread.



Black Bean Chili & Coconut Cornbread

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

  • Author: Shelley
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40


  • 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


  • 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


  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.

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