Chili with Cornbread

Hello again! Sorry I haven't been posting recipes as much as I used to. I've been so super busy with school and work I haven't had time to sit down.
A few nights ago I decided to make chili and cornbread! Well I got lazy so my friend Taylor made the chili and I made the cornbread, so here's how it turned out:

The chili recipe is from the Better Homes New Cookbook and the corn muffins are from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

• 12 ounces ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves of garlic minced
• 1 14-1/2 ounce can tomatoes, cut up
• 1 15-ounce can dark red kidney beans, rinsed and drained
• 1 8 ounce can of tomato sauce
• 2 to 3 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• Other beans such as pinto (optional)

1. In a large saucepan cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender.
2. Drain fat.
3. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper.
4. Bring to boiling; reduce heat.
5. Cover and simmer for 20 minutes.

• 1/4 cup dairy-free shortening, melted
• 1 1/2 cups dairy-free buttermilk (1 1/2 cups soy or rice milk mixed with 1 1/2 tablespoons white vinegar; let sit 5-10 minutes)
• 2 tablespoons water
• 1 1/2 cups yellow cornmeal
• 1/2 cup unbleached all-purpose flour (Gluten free: Try a mix from any previous post)
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 450 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, thoroughle combine all ingredients. Fill the prepared muffin cups with batter, and bake for 18 to 20 minutes, or until an inserted cake tester comes out clean.