In a large bowl mix all the dry ingredients together.

Make a well in the middle of the dry and put all the liquids in.

Stir until well blended and then fill a muffin pan that makes 12 and that has been sprayed with vegetable spray.

Bake at 400 degrees for 12-15 minutes or until golden brown.

Take out of pan and with a round scoop using the back of scoop, press down the middle and sides.

With a knife gently take out the corn bread bowls and place on a platter to dry.

In a medium size pan on medium high heat put all the ingredients except for the onions and cook until it comes to a boil.

Turn down the heat when it comes to a boil and let it simmer for 8-10 minutes.

Cut the onions into small pieces and put a couple of tablespoons of water in a bowl and add the onions.

Cook in the microwave until tender and add to the chili.

Simmer the Chili another 5-10 minutes until carrots have finished cooking.

Take off of stove and fill each mini corn bread bowl with a heaping ¼ cup of chili. It’s ok to let it run over on the plate. Serve hot.

This delicious Chili can be made the day before and just fill the cornbread mini bowls when ready to serve. Add a small teaspoon of Tofutti Sour Supreme on top and sprinkle with a few chives. Serve with brown rice and a vegetable tray of fresh veggies…now that is a meal worth sitting down to!