Journal
Bring something good
Vegetable chili, cornbread and cranberry-brie bites. A generous meat-free potluck that travels better with a plan.
CranberriesCranberryLittle tart jewelsPuff pastryFlaky little foldsBrieCreamy middleWalnutsA little crunchWhy this table works
Beans make the pot hearty; cornbread catches the sauce. Tart cranberry and creamy brie finish in small bites. Vegetarian, not vegan; contains dairy, egg and wheat.
On the menu
Easy Three-Bean Veggie Chili
65 min · Original servings: 6
Open recipe →
Skillet Cornbread
40 min · Original servings: 8
Open recipe →Cranberry Brie Puff Bites
30 min · Original servings: 24
Open recipe →A calmer order of work
- Bake cornbread first at its own temperature and cool on a rack. Pack separately so steam does not make it soggy.
- Start chili while bread bakes. Prepare brie bites next; bake at their own temperature, not a compromise setting.
- Keep hot food at 140°F (60°C) or above, cold food at 40°F (4°C) or below. If not held safely, refrigerate within 2 hours; reheat leftovers to 165°F (74°C). Allow about 2 hours for cooking.
Ingredients in this issue (0)
Every ingredient, not just the headline produce. Open an entry for buying, storage, prep and sourced nutrition.
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Uses each recipe’s original yield, shown below. Portions differ; plan for leftovers. Ingredient totals do not change pan sizes or cooking times. Check each recipe for complete instructions and allergens.
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