Slow Cooker Vegan Kale Chili + Vegan & Gluten Free Sweet Cornbread

This post is a little late, but it's never too late to be inspired by nature and the food that we eat. 

In the fall, the foliage inspired me to cook up something hearty, warm and colorful for the soul. And what better way to ignite nourishment than with a nice crockpot of vegan chili. 

Chili and cornbread is an American wintertime favorite. I get a bit nostalgic with chili. It reminds me of childhood. Either my mom would make homemade chili or we would buy fresh cornbread and chili from a store called, Mustard Seed, in Solon, Ohio. 

It was one of the first stores that I remember that promoted vegan and vegetarian-friendly food. 

There are so many styles of chili, but with the foliage, I desired a bit of traditional red, yellow and green colors. Plus, one can never go wrong with adding a bit of kale to their meal. 

If you want to increase the spiciness, feel free! I cannot consume spicy food and just the scent of really hot food makes my eyes water. I prefer to taste flavor instead of heat. As for the cornbread, if you want the cornbread to be more sweet or moister, add a bit more maple syrup and/or almond milk.  

Together, let's enjoy the slow food movement with something nice and warm this wintertime season. 

Slow Cooker Vegan Kale Chili 
Cook Time: 6 hours
Serves - 5-6

Ingredients:
1 can of black beans, washed and rinsed
2 cans of kidney beans, washed and rinsed
1 can of Great Northern white beans, washed and rinsed
2 large cans of crushed tomatoes
1 1/4 cup kale, chopped
1/2 of medium zucchini & yellow squashed, chopped
1 red onion, chopped
1 red pepper, chopped
1/2 tsp cumin
1/8 tsp dried basil
1/8 tsp paprika
1/2 tbsp chili powder
salt + pepper to taste
optional: add jalapeños to taste

Directions:
Prep the ingredients and then place all the ingredients into the crockpot. Set the crockpot on the 6 hour setting. 

Vegan & Gluten Free Sweet Cornbread
Prep Time: 7 minutes
Cook Time: 20-24 minutes

Ingredients:
1.5 cups cornmeal 
​1 cup all purpose gluten free flour (or regular flour for non-gf)
1 cup nondairy milk (used almond)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 tbsp baking powder
1/2 tsp salt

Directions: 
Preheat the oven to 350-degrees.

Mix the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients together. Pour the wet into the dry and mix until combined. 

If you need the batter to be moisture or more sweet, add additional milk / maple syrup one tablespoon at a time. 

Pour the batter into a greased pan (used 9x5 bread pan) and cook for 20-24 minutes. Check the bread by poking the center with a knife or toothpick. The bread is done when the utensil comes out clean. 

Do you have a favorite crock pot recipe? If so, let me know! I'd love to make it.