Vegan Chili & Cornbread

Serves 4-6


  • 1 Can Black Beans 
  • 1 Can Red Kidney Beans 
  • 1 Can Pinto Beans 
  • 2 Cans Crushed Tomatoes 
  • 1 Small Can Diced Green Chilies
  • (you pick the heat)
  • 1 Cup Diced Yellow Onion 
  • 1 Cup Frozen Yellow Corn
  • 2 Teaspoons Smoked Paprika 
  • 1 Teaspoon Ground Cumin 
  • 2 Teaspoons Granulated Garlic 
  • 2 Teaspoons Kosher Salt
  • 2 Teaspoon Instant Coffee 
  • 3 Tablespoons Maple Syrup 
  • 1 tablespoon Jalapeno Liquid 
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Cornstarch 
  • 2-3 Dashes of Liquid Smoke 


  1. Drain and rinse all of the beans. 
  2. Heat a large pot over medium heat, add the onion -cooking and stirring. Its better to reduce the heat as we are not adding oil, you are looking for the onion to just start releasing liquid. 
  3. Add the spices, maple syrup, Jalapeno Liquid, Worcestershire sauce and the coffee to the onions.
  4. Add the beans, diced chilies and crushed tomatoes. Stir the beans and allow to cook at a low simmer covered for 20 minutes.
  5. Add the corn to the chili 
  6. In a separate bowl, mix the cornstarch with 4 tablespoons of water, add the mixture to the chili & cook until it starts to thicken. About 5 - 10 minutes
  7. Finish the chili with the 2-3 dashes of liquid smoke

Notes: Always try to use beans with no salt.  If you like it spicy, you can add cayenne pepper, a Jalapeno or other spicy pepper.

Cornbread (Gluten Free)

Serves 4


  • 1 1/2 Tablespoons Ground Flax seed Meal 
  • 3 1/2 Tablespoons Water 
  • 1 Teaspoon Caper Liquid
  • 1 Teaspoon Miso Paste 
  • 1/2 Cup Plant Milk 
  • 2 Tablespoon Baking Powder 
  • 1/4 Cup Cane Sugar (sub other sugars with varied results)
  • 1/3 Tablespoon Unsweetened Applesauce 
  • Pinch sea salt
  • 3/4 cupFine Ground Cornmeal 
  • 1/2 cupGluten Free Flour Mix (you can use regular flour if you aren't gluten free) 


  1. Preheat oven to 350 degrees 
  2. Lightly grease a 8x8 baking pan
  3. Place the flax seed in a bowl with the water and mix well. Allow the mixture to rest until it becomes thick- about 5 minutes 
  4. Mix plant milk with caper liquid, miso paste and apple sauce.
  5. Mix the Flax seed mixture with the milk mixture. 
  6. In a separate bowl, combine and mix all of the dry ingredients. 
  7. Pour the wet into the dry ingredients and mix gently. 
  8. Pour into baking pan
  9. Bake for 20 minutes 

Notes: Miso paste is located in the refrigerated section some grocery stores often near the tofu. We generally buy the Cold Mountain yellow or white miso.