Learn how to make this camping staple in a not-so-traditional way.
-Store-bought cornbread mix OR DIY mix.
-3/4 Cup Unsweetened Almond milk
-1/2 Cup Unsweetened apple sauce
-1 Tbsp Apple Cider Vinegar
-1 Green Pepper
-2 Cans of tomatoes
-1 can black beans
-1 can kidney beans
-2 Tbsp chile powder
-1 Tbsp garlic powder
-1 Tbsp red pepper flakes
-1 Tbsp turmeric (optional)
-1 green ionion
Add olive oil to cast iron pan or dutch oven.
Pour cornbread mix into bowl.
Combine apple cider vinegar and almond milk in a bowl and let sit for a few minutes until it thickens.
Add almond mixture to your cornbread dry mix, along with applesauce, and stir until smooth. If working with DIY recipe, mix in your olive oil and sweetener substitute now.
Pour into hot cast iron and cover with tinfoil. Bake for about 20 minutes.
Dice 1 onion and 1/2 of a green pepper.
Add olive oil to warm dutch oven or cast iron skillet.
Add onion and green pepper and sauté until lightly browned.
Add tomatoes (and optional green chiles – The Trader Joe’s canned tomatoes we used had diced green chiles)
Add 1 can black beans and 1 can kidney beans, drained
Add thin diced garbanzo beans (you can also pulse these in food processor ahead of time and store in ziplock bag).
Add 2 tbsp chile powder, dash of cumin, paprika, turmeric, and as much garlic as you want.
1 tsp salt and dash of black pepper
Dice up green onion or chives.
Cut open avocado and slice into sections
Garnish chili with toppings and the cornbread.
Drizzle honey on cornbread.