What comes to mind when you think of Chili? Comfort Food, right? Chili has that wonderful, comfort food ability to make you feel that all is right with the world! It’s warm, it’s filling, and most of us grew up eating it, so there’s that home cooked meal – memory thing built into your thoughts on chili! That’s why, when I decided to make a post about chili, I decided to do a classic chili. Sure, we could get fancy and add all kind of new fangled chili ingredients, like lentils, and mangos or something, but when it comes to chili, if it ain’t broke, don’t fix it! Am I right? Let’s go with yes, at least for the duration of this post… 🙂 This recipe is not spicy either, so you can add your own heat when you’re cooking it, or if you have kiddos at the table, you can let each person spice it to their liking. I like Frank’s Red Hot Sauce with mine, and the hubby goes Tabasco or some kind of local, artisan hot sauce, he’s a bit of a connoisseur of hot hot sauces! My boys like it just as is. Another great thing about chili is that it is so versatile. I’m talking in a bowl, on top of chips with melted cheese, on a baked potato, on a veggie dog, you know where I’m going with this right? Yes! Tell me what you like to eat chili on or with, so we can all get inspired together!!
As you can see from the photos, I made some yummy (vegan/GF) cornbread with this batch! Recipe here! It takes just a few minutes to whip up, and you will be so glad you did!
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Angel McNall is the author and photographer of High Vibe Lifestyle. For over 20 years, Angel has been teaching people how to live more vibrantly by eating a plant based diet, and using plant based medicine. 
