VEGGIE CHILI

• 1 tbsp vegetable oil
• 2 cups onion, 1/4 inch dice
• 6 garlic cloves, minced
• 1 jalapeno or serrano pepper, finely diced (or to taste)
• 2 tbsp tomato paste
• 1 tbsp taco seasoning
• 1 tsp dark chili powder
• 1 tsp poblano powder (or an additional tsp of dark chili powder)
• 1 tsp smoked paprika
• 1 1/2 tsp dried oregano
• 2 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 (14 oz) can fire roasted tomatoes, diced
• 1 (14 oz) can black beans, drained
• 1 (14 oz) can pinto beans, drained
• 1 large carrot, 1/4 inch dice
• 1 medium potato, peeled and 1/4 inch dice
• 1/2 cup corn kernels, fresh or frozen

CORNBREAD

• 1 cup (200 g) cornmeal
• 3 tbsp all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp kosher salt
• 1 egg (or 1/4 cup additional sour cream)
• 2/3 (130 g) cup sour cream, plus additional for garnish
• 3 tsp honey
• 1/4 cup scallions, sliced, plus additional for garnish
• 3/4 cup (86 g) unsalted butter, melted
• 1 1/2 cups cheddar cheese, shredded
• 1 avocado, diced