Chili and corn bread

Name: Chili and corn bread
Ingredients: 1 Onion; 4 clove Garlic; 2 tsp Cumin; 1 tbsp Chipotle; 2 tsp Chili powder; 1 cup Squash (cubed); 1 cup Canned corn; 2 Carrots; 1/2 cup Tomato paste; 1 can Pinto beans; 1 can Diced tomatoes; 1 Veggie ground beef; 1/2 tsp Cocoa powder; 1 cup Cornmeal; 1 cup Flour; 2 tbsp Brown sugar; 2 tsp Baking powder; 1 tsp Baking soda; 1/2 tsp Salt; 1 cup Buttermilk; 2 Egg; 5 tbsp Butter (melted); 1 cup Cheddar cheese

Vegetarian

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This is a simple meal that freezes well. It's great for leftovers later in the week.

Start by preheating the oven to 400F.

Prepare the chili
- Chop the squash into small cubes and roast in the oven until tender.
- Thinly dice the onions, carrots, and garlic.
- Drizzle oil into a pot over medium heat and brown the onions and garlic. After 3 – 5 minutes add the veggie ground beef. Cook for another 3 minutes, stirring periodically.
- Add in the can of diced tomatoes, cumin, chili powder, chipotle, cocoa powder, tomato paste, salt and pepper. Mix well.
- Mix in the cubed squash, corn, carrots, and pinto beans.
- Add in 1 1/2 cups of water.
- Mix well and simmer for 10 – 15 minutes.

Prepare the cornbread
- Combine the cornmeal, flour, brown sugar, baking powder, baking soda, and 1/2 tsp of salt in a bowl.
- In a separate bowl, mix the buttermilk, eggs, and melted butter.
- Combine the contents of the two bowls and mix until blended.
- Stir in 1 cup of shredded cheddar cheese.
- Pour into a greased baking pan and bake for 20 minutes at 400F.