Chili is the quinntessential cold weather comfort food. Join us to learn how to make a classic chili — plant-based! In this class students will be taken step-by-step through the process of making their own pot of chili, as well as learn how to make plant-based cornbread. Perfect for Friday night dinner!
Please note: This class utilizes gluten, nut and soy ingredients but can be made nut-free.
- 1 can or 1 ½ c. cooked black beans
- 1 can or 1 ½ c. cooked pinto beans
- 1 can or 1 ½ c. cooked white beans
- 1 14 oz. can diced tomatoes
- 1 14 oz. can diced tomatoes with chiles
- 1 onion
- 1 bell pepper
- 2.5 Tbsp. cumin
- 1 Tbsp. chili powder
- 1 6 oz. jar tomato paste
- 1 Tbsp. garlic powder
- 1 tsp. cinnamon
- salt and pepper as needed
- ½ tsp. cocoa powder (optional)
- 2 c. non-dairy milk
- 2 tsp. apple cider vinegar
- 2 c. cornmeal
- 1 c. all-purpose flour
- ¼ c. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- oil as needed (about 1/4 cup)
- big pot
- wooden spoon
- cutting board
- measuring cups and spoons
- large bowl
- cast iron skillet or 9"x13" pan
This class is appropriate for ages 12+.
This class will take place online through Zoom. Links to Zoom classes are sent out by 5pm the day of the class. If you do not receive your link, please check your spam or email firstname.lastname@example.org.
About the teacher:
Ali is the founder and owner of Spirit and Abundance, a company that seeks to help people connect and cultivate joy, mindfulness, and gratitude in a plant-based kitchen. She is a graduate from The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation.
For details on our class cancellation policy, parking, and more please visit our FAQs.