Chili and cornbread is a staple at our house, and I love this recipe because it is vegan/vegetarian-friendly but also allows you to add some additional protein with ground beef or bison. Full of onions, Calicutts Chipotle & Honey, fire-roasted tomatoes, quinoa, beans, and sweet corn.

Chipotle & Honey Quinoa Chili and Cornbread

Ingredients

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    • 1 Tbsp Olive oil
    • 1 Sweet onion, diced
    • 4 Garlic cloves, minced
    • 1 lb Ground beef or bison, if desired
    • 1 Tbsp Calicutts Chipotle & Honey Spice Blend
    • 2 28oz Cans Fire roasted diced tomatoes
    • 2 15oz Cans Crushed tomatoes
    • 1.5 C Quinoa, cooked
    • 1 15oz Can Red kidney beans, drained and rinsed
    • 1 15oz Can Light kidney beans, drained and rinsed
    • 1 15 oz Can Black beans, drained and rinsed
    • 1.5 C Corn, frozen
    • Shredded cheese, to taste
    • Sour cream, to taste
    • Green onions, to taste
    • Avocado, to taste

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    • 1.5 C Cornmeal, self-rising
    • 1 15oz can Corn, strained
    • 2 C All-purpose flour
    • 1 Tbsp Baking powder
    • 1 Tbsp Calicutts Chipotle & Honey Spice Blend
    • 2 Eggs
    • 1/2 C Honey
    • 1/2 C Coconut oil
    • 2.5 C Milk

    Directions

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      1. Heat olive oil in a large pot. Add in onion and sauce for 3-4 minutes, until tender. Add in garlic and cook for an additional minute. Add beef, if using, and Chipotle & Honey and cook for 4-5 minutes until browned. Add diced and crushed tomatoes as well as cooked quinoa. Cover and simmer for 30 minutes.
      2. Add in all the beans and corn. Cook for a few minutes to heat through. Serve immediately with toppings as desired.

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      1. Preheat oven to 400 degrees.
      2. Whisk together cornmeal, flour, baking powder, and Chipotle & Honey in a large mixing bowl until combined. In a separate bowl, whisk eggs until blended, then pour in the honey, milk, and oil until well mixed. Add wet ingredients to dry ingredients. Once blended, fold in the canned (or fresh) corn and whisk until smooth. Set aside for 5 minutes.
      3. Generously butter a 10-inch cast iron skillet and warm it in the oven for 5 minutes to melt the butter and preheat the pan. Pour batter into pre-heated pan, sprinkle with additional Chipotle & Honey on top, as desired, and cook for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool for 10 minutes, then slice and serve.