It’s Friday! The entire weekend lay before my feet just waiting to have plans made around it. Like a stack of legos all brightly colored.
What am I up to this weekend? I know the pile of laundry I have hidden needs to find it’s way into the wash or else it may take on the form of some creature and eat me alive. Much to the dismay of Kh, I plan on going to at least one thrift store (maybe two if I’m lucky) and thrifting my little heart away. My goal is to find a cute sweater, and some teacups.
I also plan on doing some cooking, maybe even baking. Top of that list, would have to be this vegetarian chili and cornbread casserole I found. I’m a huge fan of all the ingredients of any particular dish mixed together in one giant bowl of deliciousness.
First, pick out a chili recipe you enjoy. This particular vegetarian chili recipe is one I’m going to be trying out with this recipe.
1 package cornbread mix
- Preheat oven to 400 degrees, first and foremost. It’s an important step!
- Make your chili! Place it in a baking dish.
- Prepare the cornbread mix, and once thoroughly mixed spoon it over the bean mixture. Make sure it’s evenly distributed over your chili.
- Bake until heated all the way through and cornbread on top is lightly browned. Approximately 25-50 minutes.