Vegetarian Chili and Cornbread Dinner

I have 4 recipes for this meal-

Chili

Dairy FREE sour cream

Gluten free cornbread

Dairy free honey butter

My children gobbled it up. Never knowing their mom even has a allergy or healthy conscious mind :) Now that's a successful meal.

Vegetarian Chili

2 cans kidney beans

1 zucchini

1 can black beans

1 med onion

1 green bell pepper

2 1/2 t cumin

1 t GF chile powder

1/2 t onion powder

1 t salt

1 can diced tomatoes

2  (8 oz) cans of tomato sauce

Olive oil (or coconut oil)
(more ingredients below for toppings)

First saute the chopped onions and garlic in oil until translucent   Then add in chopped bell pepper and zucchini and cook for about 2 minutes. Then throw in the rest of the ingredients and cook on a low low simmer for about 30 minutes or so.

Top with: Sour cream, avocado  thinly sliced purple cabbage (seriously so good!), sunflower seeds or cashews.

Dairy free sour cream

1 cup water

1 cup sunflower seeds

juice of 1 lemon

1/2 t salt

1 clove garlic

1 t onion powder

(blend on high until smooth in a food processor or blender)

You kind find these recipes all over- You can use soaked cashews instead of sunflower seeds- I just can't have cashews.

Gluten free cornbread

1/2 c rice or quinoa flour

1/2 c sorghum flour

1/2 c cornmeal

3 T agave or honey

3/4 t salt

3 t arrowroot powder

1 cup milk substitute

1/4 c melted coconut oil

2 eggs

First mix the flours together. Then add the rest of the ingredients and whisk well.

Preheat oven to 400 degrees-  Get a 9x9 pan and spray or oil it. (about 1 T of cornmeal and swish it in the pan until it sticks and coats the whole pan- dump any extra out)

Add the cornbread batter and cook for about 25 minutes or until toothpick or knife come out clean.

Dairy free honey butter

1/2 c firm coconut oil

1/8 t salt

1 T honey

mix well until butter consistency