Chili and cornbread

Sometimes I’m smart about menu planning. This particular week, I decided to make a chili, then a chili mac. It cuts the boredom of eating the same thing for days on end. I chose the Chili sans Carne from The Happy Herbivore. There were a couple of weirdish ingredients, like curry powder, but I just went with it to see how it would be. And it worked out well.

There’s a law or something that says you can’t have chili without cornbread, right? This batch is the recipe in Veganomicon with a drained can of diced green chilies tossed in.

A little Daiya on top.

And you can see the chilies in the cornbread slice. I might’ve also slathered it in coconut Earth Balance.