Nothing warms up a cold winter night quite like a combination of chili and cornbread. The recipe below for vegan chili is one of the best I've ever eaten. Enjoy atop a thick slice of cornbread and suddenly everything feels juuuust right.
What you'll need:
3-4 tablespoons water
1 medium yellow onion, coarsely chopped
5 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 16-oz can diced tomatoes with juice
1 1/2 cups fresh/frozen corn (or 1 15-ounce can)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
salt and freshly ground pepper, to taste
1. Heat up water in a large soup pot over medium heat. Add the onions, garlic, chili powder, coriander, cumin and cayenne; cook stirring for 5 minutes, until the onions trun translucent.
2. Stir in the tomatoes, corn and all the beans.
3. Lower the heat and simmer for 30 minutes. Season with salt and black pepper. Turn off heat. Serve in shallow bowls with cilantro or parsley and other fixings as you desire.
3-4 tablespoons water
1 medium yellow onion, coarsely chopped
5 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 16-oz can diced tomatoes with juice
1 1/2 cups fresh/frozen corn (or 1 15-ounce can)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
salt and freshly ground pepper, to taste
1. Heat up water in a large soup pot over medium heat. Add the onions, garlic, chili powder, coriander, cumin and cayenne; cook stirring for 5 minutes, until the onions trun translucent.
2. Stir in the tomatoes, corn and all the beans.
3. Lower the heat and simmer for 30 minutes. Season with salt and black pepper. Turn off heat. Serve in shallow bowls with cilantro or parsley and other fixings as you desire.
CORNBREAD
(from The Joy of Vegan Baking)
What you'll need:
1 1/2 cup soy milk
1 1/2 tablespoons distilled white vinegar
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons canola oil
1/2 to 1 cup whole corn kernels (optional)
1. Preheat oven to 425. Grease a 9x9 inch baking dish.
2. In a small bowl, combine the milk and vinegar; set aside.
3. Mix the cornmeal, flour, salt, sugar, baking soda and baking powder. Add the milk/vinegar and the oil. If adding corn kernels, add them. Stir until just blended. Spread the batter evenly in the baking dish. Bake until the top is golden brown, 25 to 30 minutes.
1 1/2 cup soy milk
1 1/2 tablespoons distilled white vinegar
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons canola oil
1/2 to 1 cup whole corn kernels (optional)
1. Preheat oven to 425. Grease a 9x9 inch baking dish.
2. In a small bowl, combine the milk and vinegar; set aside.
3. Mix the cornmeal, flour, salt, sugar, baking soda and baking powder. Add the milk/vinegar and the oil. If adding corn kernels, add them. Stir until just blended. Spread the batter evenly in the baking dish. Bake until the top is golden brown, 25 to 30 minutes.
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3 comments:
Delish!
The pictures and recipes look great but I LOVE the header? with the little doll ornament!!! SO stinkin cute!!
This is simmering on the stove as we speak. I omitted the corn (didn't have any) and added 1/3c. Bulgar wheat for thickness and texture. The cornbread is going in the oven next. Yummy!
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