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.

Chili:

 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.

Cornbread:

 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!