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Korean Spiced Chili | with sweet cornbread

Spicy chili and the sweetest, cake-like cornbread merged together to make me incredibly happy with this meal. It’s been cold, drizzly, and the sun disappears sometime before I get off work…this is what I needed.

This is what you need.

This chili’s blend of Korean gochugaru, chipotle peppers in adobo and cumin are a mouth full of spice, love and warmth. Mine is vegan, and, wow, bring on the fake stuff! I loved the vegan meat I got at High Street Market in Itaewon. It had a great consistency and I didn’t miss the beef at all.

Top it with your all time favorites: avocado, cilantro, sour cream, Greek yogurt, corn chips, cheese, green onions and all other manner of deliciousness. Keep the cheese out though if you want to keep it vegan. I’d also like to rave about the chips I used. These tortilla chips are also a new favorite! You can find them at IHerb for a bit cheaper than High Street Market; they are made from beans but are won-der-ful!

It’s winter. Be kind to yourself and make a gorgeous pot of chili before you Netflix and coma.


To print your recipe, click here!


Chili recipe lovingly adapted from: Hapa Nom Nom

Want that temptingly sweet skillet cornbread with your chili? I used the recipe from Meg’s Everyday Indulgence. I subbed in coconut oil for the margarine to make it dairy free, but without the margarine taste.

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