5-Bean Veggie Chili with Cornbread Croutons

A rich, hearty chili that will satisfy meat lovers and vegetarians alike

Hearty, Nourishing & Warming!

The weather has finally turned cold here in the Northeast and we are fully embracing soup!

My husband and I love this 5 Bean Veggie Chili from Cooking Light. It is classically flavored, packed with nutrients and hearty.  It’s made with onion, carrots, peppers, diced tomatoes and kale, plus lots of beans — black beans, kidney beans, chickpeas, Great Northern white beans, and pinto beans.   It’s easy to make and makes a huge quantity so we have dinner plus some in the freezer for another day.  It freezes well in that the flavor is great and it’s still hearty but a little “mushier” as my husband said.

We separately made corn bread with Stonewall Kitchen gluten-free mix and made some into croutons.

 

The soup itself is vegan and grain-free (without the croutons).

Scroll down to see the recipe.

5-Bean Veggie Chili with Cornbread Croutons

Recipe

Click here for the recipe from Cooking Light.

The croutons are made using Stonewall Kitchen gluten-free cornbread mix.  I made the cornbread, then cut some cornbread into cubes and baked at 350 degrees for 10 -12 minutes.

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