Vegan Chili with Jalapeno Cornbread & Salad $9.95

Vegetarian - Nut free - Spicy (medium)

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Sorry, this item is not available today but we've got plenty of other great meals for you to try.

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Vegan Chili with Jalapeno Cornbread & Salad by Chef Katie Cox

Chef Katie Cox

Chef Katie Cox

• Professional Chef & Food Blogger
• Alum, La Reve Bakery
• Studied cooking in Sienna, Italy
• Arkansas born, with a passion for Southern Comfort Food

Circle border i Description

Enjoy a fabulous bowl of vegan chili on a rainy winter evening. This hearty chili will fill you up and warm you to your toes, but is still light and healthy. Served with a topping of crunchy Fritos, and a peppery arugula salad with a dijon vinaigrette for a delightful dinner.

  • ⓞ Oven 350F, 10-15 min
  • ⓜ Microwave 2-3 min
  • Stir halfway through heating

Ingredients Ingredients

chili (pinto beans, tomato, beer, onion, jalapeño, garlic, mustard, oil, chili powder, cumin, paprika, oregano, red pepper flakes), salad (arugula, carrots, tomatoes), vinaigrette (vegetable oil, dijon, vinegar, sugar), cornbread (cornmeal, flour, buttermilk, butter, egg, sugar, baking soda, baking powder, chili flakes, oregano, tomato, cayenne), sour cream, cheddar cheese, onion, honey, butter

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