Chili and Cornbread

Hello everybody!

Now that it’s finally starting to cool down here in Texas, I have decided to give you my absolute favorite chili recipe! To make it even better, I’ve also got a cornbread recipe that goes perfect with this chili! Spoons up!


  • 1 large can of organic no salt added Diced Tomatoes
  • 1 package of organic ground chicken 90% fat or above (optional)
  • 1 can of no salt added Corn
  • 1 can of no salt added Black Beans
  • 1 can of no salt added Dark Red Kidney Beans
  • 3 tomatoes diced and seeded
  • 1/2 cup of fresh basil, shredded
  • 1/4 cup cilantro, shredded
  • 2 tbsp. dried oregano
  • 1/2-1 diced red onion
  • 2 red bell peppers, diced
  • 4 large carrots, diced
  • 5 whole mushrooms, diced
  • 2 cups spinach
  • salt/pepper to taste


Brown the meat on a medium skillet for about 7 minutes. Pour into a large pot on med-high heat along with the tomatoes, sauce, and vegetables (not spinach). Let cook for 20 minutes and add in the rest of the ingredients. Cook for another 10 minutes, or until vegetables are tender. Turn off heat and throw in the spinach letting it steam for about 30 seconds. Serve!


  • 3/4 cup organic cornmeal
  • 1 cup oat flour
  • 1 egg, beaten
  • 1 tsp. baking soda
  • juice from 1 lemon
  • 1 tsp. himalayan sea salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup raw, unfiltered honey
  • 1 cup plain greek yogurt (I used fage)
  • 2 tbsp. kefir or water


Mix the dry ingredients in a bowl, add in the wet. Stir until well combined. Pour into greased muffin tins and bake for 20-30 minutes, or until the tops are golden brown and the toothpick comes out clean!


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I love healthy foods and and working to be the best I can possibly be in all aspects of my's not all...but I'm up for the challenge!

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