Chili and Cornbread

Hello! Welcome to Beyond Soy!

Since the weather is cold and snowy, it is time to make one of my favorite winter meals: chili and cornbread!

Chili is a great cold-weather food that is easy to make and easily soy-free. Our favorite chili recipe comes from the McCormick seasoning packet. We pair it with cornbread muffins (which we make from a box for convenience), for a quick, easy, hot meal in the cold winter weather.


Image Via Pixabay

Image Via Pixabay

  • 1 packet McCormick chili seasoning
  • 1 can diced tomatoes - We get fire roasted because they look a little fancier.
  • 1 can kidney beans
  • 1 lb ground beef - Easy to adjust the amount to determine how "meaty" you want the chili to be. We often use 2/3 - 3/4 of a pound.
  1. Brown the ground beef
  2. In a pot, mix the chili seasoning, tomatoes, kidney beans, and the ground beef. Include all the juices from both cans (i.e., just dump both cans into the pot)
  3. Bring to a boil, then simmer for 10-15 minutes

The timing works out about right to make some cornbread muffins at the same time as the chili so they are both ready at the same time.


Image Via Pixabay

Image Via Pixabay

  • 1 box Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  1. Preheat oven to 400 F
  2. Grease muffin pan
  3. Stir all ingredients together - let rest for 4 minutes
  4. Stir lightly, then fill muffin cups 2/3 full
  5. Bake 15-20 minutes, until golden brown

Serve the chili with some shredded cheese or sour cream and the cornbread with butter or honey. It's the perfect meal to warm up after a cold day!