Easy Chili With Pineapple Cornbread
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Ingredients (use vegan versions):
- 1 can light kidney beans
- 1 can chick peas
- 1 can peeled tomatoes in juice
- 1 can mexican or chili style stewed tomatoes
- 1 green pepper
- 1 onion
- 1 or 2 hot peppers
- 1 package of chili seasoning or your own combination
- vegan cornbread:
- 1 pkg. vegan cornbread (check for vegan ingredients)
- 1 sm. can crushed pineapple
Directions:
Saute chopped onion and green pepper until they start to brown then add beans.
Add
seasoning and let set over low heat until thick, then add tomatoes and cook until
you are
ready to eat.
For the vegan corn bread omit the directions and just add the pinapple,
cook in
pie pan until golden brown. This is perfect crumbled into the chili. This recipe is
easy
and can use stuff in your pantry and is good for camping. Makes enough to feed several
hungry people, and is popular even with meat eaters. Warning: make sure you check the
ingredients on the vegan cornbread package.
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