This chili tastes like you’ve slaved all day over a hot stove – and who wants to do that in the middle of the heat of summer??  But yet somehow chili and cornbread… seems like the perfect summer meal.  So here’s a way to enjoy that deliciousness, without too much of the heat of the kitchen.  :)

vegetarian chili and cornbread

Image thanks to Creative Commons.
Original here.

Chili! Super fast, super easy, super delicious


  • 2 ~16 oz jars salsa ( My favorite option so far - 1 Wegman’s pineapple, 1 Wegman’s peach mango )
  • 15.5 oz can light red kidney beans, drained and rinsed
  • 15.5 oz can dark kidney beans, drained and rinsed
  • 1 can water
  • 1 zucchini, chopped into bite size pieces ( optional, feel free to add / substitute other veggies as well! )
  • 1 T chili powder
  • 1 T paprika
  • 1 t cumin
  • 1 t garlic powder
  • 1 square unsweetened baking chocolate
  • 1 T Turbinado
  • 1 t sea salt


  1. Combine in order over medium-high heat and bring just to the beginning of a boil.
  2. Lower to simmer over medium-low heat for 1/2 an hour, stirring occasionally to avoid sticking to the bottom.
  3. Cover for an additional half hour, stirring occasionally.
  4. Remove from heat.
  5. Serve with vegan sour cream and cornbread and enjoy!

Welcome to A,B,C Vegan

Answer the #1 concern about a vegan lifestyle. Receive your FREE Protein Primer below!

You have Successfully Subscribed!