Kidney Bean Chili and Vegan Pineapple Corn Bread

What's For Dinner?

Kidney Bean Chili and Vegan Pineapple Corn Bread - Jump to recipe

Subscribe to our free weekly newsletter

Today's suggested meal:

What's For Dinner?

Kidney Bean Chili and Vegan Pineapple Corn Bread

– by Jean Fisher

Low-sodium canned kidney beans make a quick and tasty chili served with pineapple cornbread made without milk or eggs. Healthy!

Share It!

Kidney Bean Chili and Vegan Pineapple Corn Bread

Print out the recipe for Kidney Bean Chili and Vegan Pineapple Corn Bread

Serves 4

Change the Serving Size

2 cups canned kidney beans less sodium
6 ounces onion
4 ounces green bell pepper
1/4 teaspoon red pepper flakes
1 clove garlic
1 cup canned diced tomatoes no salt
1/4 cup canned diced jalapenos
1/2 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon ground flax seed
3 tablespoons water
2 tablespoons sugar
2 tablespoons olive oil
1/4 cup shredded zucchini
3/4 cup cornmeal
1/4 cup flour
1 teaspoon baking powder
1/2 cup crushed pineapple undrained

Grocery Shopping List for Kidney Bean Chili and Vegan Pineapple Corn Bread

From kitchen to table in 1 hour.

Directions

Drain and rinse kidney beans and place in a saucepan. Chop onion, green bell pepper and garlic and add to beans along with red pepper flakes, canned tomatoes, canned jalapenos, cumin and paprika. Stir.
Heat over medium, covered, until bubbly.
While chili heats, turn oven on to 350 degrees and spray a baking dish with non-stick cooking spray. Place ground flax seed in a mixing bowl and stir in water.
When chili begins to bubble, uncover, stir and reduce heat to medium-low. Continue to simmer, stirring ocassionally.
Add sugar and oil and shredded zucchini to mixing bowl and stir. Dump cornmeal, flour and baking powder on top. With a fork, gently mix baking powder into flour, add crushed pineapple and continue stirring to completely blend all ingredients.
Place cornbread into hot oven and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow to stand 5 minutes before slicing. Serve with Kidney Bean Chili.

Custom Search

Nutritional information for Kidney Bean Chili and Vegan Pineapple Corn Bread

Calories: 394
Calories from Fat: 87

% Daily Value*

Total Fat 10g	15%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 502.5mg	21%
Total Carbohydrates 69.5g	23%
Dietary Fiber 11.5g	47%
Sugars 19g	~
Protein 12.5g	25%

Vitamin A	21%	Iron	24%
Vitamin C	68%	Calcium	16%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Home || Today's Menu || Newsletter || Directory of Recipes || Mystery Photos || Article Library