Vegan Black Bean Chili w/ Cornbread

Tonight we had a completely vegan chili that my husband actually enjoyed! It was super easy and perfect for even a quick dinner after a long day of work. See below for the recipe!

Chili Ingredients:

1 (28 oz) can diced tomatoes
2 (15 oz) cans black beans, drained and rinsed
2 (15 oz) cans of corn, drained
1 1/2 cups vegetable broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
6 meatless balls cooked according to package direction and chopped

Example of meatless balls:

Note: I love this recipe because it's so versatile. I used what I had on hand but you can add so many things if you want to like peppers, jalapeno, mushrooms, etc.

Note 2: You can use meatless crumbles instead of the balls but I found that my meat loving husband was not a fan of the crumbles.

1. Add all ingredients to a large pot. Mix together and bring to a boil. Reduce heat and simmer for 20 minutes.

2. Spoon into bowls. Serving suggestions: vegan sour cream and/or vegan cheese shreds.

Cornbread Ingredients:

1/3 cup applesauce
3/4 cup unsweetened almond milk
1/2 cup oil
1 box liveGfree Cornbread Mix (found at Aldi's):

1. Preheat oven to 375 degrees. Mix applesauce, milk, and oil in a medium bowl with a whisk for 2 minutes.

2. Add in cornbread mix and whisk for 2-3 more minutes.

3. Pour into greased 8x8 glass dish and let sit for 10 minutes. Bake for 30 minutes. Let cook 5 minutes before serving.