Co-op REINSTATED! Vegan, Soy Free, Gluten Free. That’s right! First up…Slow-cooker chili over corn bread

I’ve never made this chili before. Once Neal perfected his chili, I felt satisfied. But truth be known, I feel a little naive not knowing how to make a chili (without a recipe). I’m Texan! So, I’m starting with baby steps. A very straight-forward chili with a gluten-free corn bread. Delivery for Monday.

Success! We’ve named the chili ‘Milo’s Bean Chili’ as Milo was the chef. This recipe was very simple and straightforward. Beans, garlic, tomatoes, corn, salt & pepper. Like I said, very simple. So, I talked to Milo about options of items we could add. In comes peppers, sautéed onions, cumin, lime juice and of course, some love. I used a pre-made gluten-free cornbread mix from Bob’s Mill. I wanted some security in my first adventure into soy and gluten-free baked goods. I trust Bob’s Mill. I added unsweetened almond milk, egg replacer and oil. I was very impressed. We buttered the cornbread and topped the chili with jalapeños  and shredded cheddar daiya cheese. Everyone ate this meal up. Yep, you read that right. Milo, Loti & Edan have a good portion of chili and cornbread in their bellies.

To serve: heat chili and cornbread until heated through. Personally, I’d put a piece of cornbread at the bottom of my bowl. Top with chili, jalapeño and cheese. I really hope you enjoy this meal.