Two-Bean Spicy Chili Cornbread
Prep Time
15 minutes, plus 25 minutes cook time
Number of Servings
8 Servings
Ingredients
Chili
- 15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
- 15 ounces Eden Spicy Pinto Beans, do not drain
- 2 cup fresh organic tomatoes, diced
- [q:1/4] cup carrots, diced
- [q:1/3] cup green bell pepper, diced
- 1 medium onion, diced
- 1 cup organic sweet corn, fresh or frozen
- 1 tsp Eden Shoyu Soy Sauce
Cornbread
- 1 cup organic corn flour
- [q:3/4] cup organic unbleached white flour
- 2 tsp non-aluminum baking powder
- [q:1/2] tsp EDEN Sea Salt
- 1 cup EDENSOY Extra Original
- 1 Tbsp EDEN Red Wine Vinegar, Apple Cider Vinegar, or Brown Rice Vinegar
- 2 Tbsp EDEN Extra Virgin Olive Oil, or Safflower Oil
- 1 Tbsp organic maple syrup
- 3 Tbsp water
- [q:1/4] cup fresh parsley, minced
Directions
- Preheat the oven to 400°.
- Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
- To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes.
- Mix all dry ingredients and the parsley together.
- Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir.
- Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.
Nutrition Info
287 calories, 5 g fat (15% calories from fat), 11 g protein, 51 g carbohydrate, 11 g fiber, 0 mg cholesterol, 472 mg sodium