Chipotle Black Bean Chili with Cornbread (v)

A hearty, soul-warming dish to enjoy on a cold night. Black beans are simmered with onions, garlic, tomatoes and spices, making your kitchen smell delicious. A hint of chipotle goes in to add a hint of kick. Side of yummy (and fully baked) cornbread. (GF minus cornbread)(bag, stovetop)

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Can be cooked from thawed (recommended) or frozen.
  Thawed: Empty contents of bag into a large pan. Gently heat over med-low heat with lid on and stirring often until heated through & 165F, 15-20 mins.
  Frozen: Tip— place bag in a bowl of cold water for 10-15 minutes to start the thawing process. Put frozen chili (ideally chunks of chili rather than a solid block) into a large pan. Gently heat over med-low heat with lid on and stirring every few mins. until heated through, and 165F (approx. 30 mins.) If too thick for your liking, add some water, 1/2 cup at a time.A nice touch is to top the chili with shredded cheese or sour cream when serving. Warm the cornbread muffins and enjoy!
  

• Per 1/6 of container: Calorie: 214, Fat: 1g, Carb: 43g, Fiber: 19g, Protein: 12g, Sodium: 506mg. Corn muffins (each): Calories: 220, Calories from fat: 100, Total Fat: 11g, Saturated Fat: 2g, Trans fat: 0g, Cholesterol: 25mg, Sodium: 150mg, Total Carbs: 28g, Fiber: 0g, Sugars: 14g. Protein: 2g. Corn muffins contain: wheat, eggs.