Autumn began on Friday, so of course chili was not far behind. The cornbread with it was a delightful combination this weekend, but will be even better on this cooler, rainier, Fall-ish Monday evening. The chili was the very healthy version I have written about before here. The picture to the right shows what it starts out as, a rainbow of veggies. I may have even added more of the veggies this time around, and it was delicious. My husband and I enjoyed it thoroughly, although my oldest son just picked the beans out and spread them on his quesadillas that accompanied his meal. He likes his veggies a little soupier. My youngest son did not even try the chili, but he did try the cornbread and, shockingly, he loved it! It is really good, but this little guy only likes about 5 things and not one of them begins with “made from scratch”, until now that is. The recipe is from Annalise Roberts’ Gluten-Free Baking Classics, although I used Bob’s Red Mill GF baking mix instead of her flour mixture. The only thing I found lacking was the actual corn taste. It was definitely cornbread, but I think I would like it a bit corn-ier. On second thought, if my youngest will eat it as is, then I won’t change a thing.