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Simple & Spicy Vegan Chili w/ Southern Style Jalapeño Cornbread Muffs

12/1/2015

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It's that time again! Time for warm soups & carbs :) Haha. Just cause it's warm and comforting doesn't mean it can't be healthy! It most def. can be healthy- & it will be! I'm not feeling well today so this chili is really making things a lot better. I also am almost finished with some other soup recipes that I of course will be sharing with you soon ! For now- enjoy ya'll! 
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The Daily Kale's Simple & Spicy Vegan Tempeh Chili 

What you'll need:

  • 1 tbsp. coconut oil
  • 1 box Black Beans (365- Organic- No salt added)
  • 1 box Cannelini Beans (365- Organic- No salt added)
  • 1 poblano pepper (chopped)
  • 1 can diced fire roasted tomatoes
  • 1 onion
  • 3 cloves garlic (chopped)
  • 1 package tempeh (crumbled)
  • 2 cups water
  • 1 tsp. cumin
  • 2 tbsp. chili powder
  • 1 tsp. cayenne pepper
  • salt & pepper (to taste)
  • Scallions or cilantro (chopped, for garnish)
  • Cashew sour cream (for garnish)

Directions //

Sautee garlic, onion, crumbled tempeh, spices and poblano in the oil for a few minutes. Add in all the other ingredients and bring to a boil while stirring. Once at a boil, bring down to a low simmer and slightly cover for about 40-50 minutes- Checking often. Once finished, make sure to enjoy with some yummy jalapeño cornbread muffs! 
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Southern Style Jalapeño Cornbread Muffs  (Trust me- I'm originally from Georgia.)
  • 1 1/2 cup cornmeal
  • 1/2 cup polenta/grits
  • 1 cup unsweetened almond milk
  • 1 tbsp. ACV
  • 1 chia egg (1 tbsp. chia seeds + 3 tbsp. water)
  • 1/4 cup unsweetened apple sauce
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. pink salt
  • 1 tbsp. coconut sugar

Directions //
  1. Preheat oven to 400 degrees.
  2. Make chia egg & set aside.
  3. Mix all wet ingredients in a bowl, then mix in a separate bowl- your dry ingredients.
  4. After mixing separately the wet & dry ingredients- pour in wet to the dry and mix until smooth.
  5. Pour evenly into a muffin tin that has previously been greased with coconut oil.
  6. Bake for 15-20 minutes.  Until a toothpick will come out clean!
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    oh, hi !

    Krysten is the founder of The Daily Kale. She is a Health Connoisseur. Dreamer. Believer. & Lover. I believe we can change our lives, moods, & future, through eating the right foods... And treating ourselves right. I want to help you take care of yourself! Thats why I created this site, for myself and for you. To share healthy recipes and a healthy lifestyle, in hopes of inspiring you and showing you how fun and easy this can be. Sometimes vegan and always healthy. Enjoy.

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    Disclaimer: Everything posted here is just tips & suggestions. Please consult a doctor first.
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