Women's Bean Project Chili and Cornbread Mix

Many people assume that everything I cook is from scratch and are often embarrassed to admit to me that they use mixes. Just because I'm crazy enough to make my own soy sauce does not mean I don't have a bottle of Kikkoman in my house.

I love Women's Bean Project mixes.  The cornbread mix is my favorite. I keep several in my pantry for times when I'm too busy (lazy) to make my own cornbread. I know cornbread from scratch is not very difficult and requires just a few additional steps. But there are times I just need to turn off my brain. Just the other day I was making brownies and I doubled the recipe in my head. When the brownies finished baking I thought something was off.  I read over the recipe and instantly I realized I forgot to double the butter! I just wasted a cup and a half of my coveted high fat dutch process cocoa powder.

Just before the holidays I placed an order to replenish my WBP stash.  

The first time I tried WBP mixes was at a Bean Party hosted by a friend (who is a former board member of the WBP). I fell in love with the cornbread. It is seriously the best cornbread mix ever. I love it so much I buy it to give to people because I want to spread the yumminess. 

Today I made the cornbread to go with their old fashion mild chili. WBP also has a firehouse #10 hot chili mix but the mild was spicy enough for me.  I usually add diced jalapenos and shredded cheddar cheese. I realized I forgot the cheese as the cornbread was baking in the oven.

I soaked the beans overnight and cooked in them in a crock pot while I was at work.  When I got home, I browned a pound of ground turkey and sauteed some onions, garlic, and bell pepper.  I added two cans of Rotel (10 oz each) and one small (8 oz) container of tomato sauce instead of one large (28 oz) of diced tomatoes.