As much as I love making meals completely from scratch, sometimes it’s nice to use a mix.
I was really in the mood for some chili and cornbread, and have been wanting to try this chili mix I had in my pantry, and I love Bob’s Red Mill’s GF cornbread mix.
I gave it my own flair by adding in adobo seasoned tomatoes instead of a jar of chilis, and some extra cilantro. Plus a whole onion, which wasn’t called for and tempeh instead of beef.
For the cornbread I used coconut oil instead of butter.
Saute the onion and tempeh.
Add mix, tomatoes, and water.
Let simmer (covered).
I loved that this mix didn’t have any added sodium to it.
Serve with cornbread on top and a pat of butter.
Do you always cook from scratch? Always use mixes? Somewhere in between?
Check back later today or tomorrow for an Endangered Species chocolate giveaway! 🙂