Chili & Cornbread

Inspired by Brian and Cari’s wedding rehearsal dinner I decided to make vegetarian chili.  Surprisingly this is one meal I have never made since being vegetarian (3 years) and I couldn’t tell you why.  The result is this is one of the best meals I’ve made in awhile.  For some reason I have amazing luck with soups!

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  • First I sautéed chopped onion and garlic over medium-high heat.  Once they started to soften I added the zucchini and after ~8 minutes I added the corn and green chilis.  (I first steamed the corn and then sliced it off the cob).

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  • Once the veggies started to brown I added ~3 tbsp chili powder, ~2 tbsp cumin, ~2 tbsp Chinese five spice, ~2 tbsp vegetable bouillon, 1 can of tomato sauce, 1 large can of fire roasted tomatoes, and 2 cans of chili beans, 1 can of black beans, S&P, and ~3 cups water.

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  • I let the soup simmer for ~1-1.5 hours and during this time some liquid is absorbed so add more if needed.

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  • Garnish with avocado or for a non-vegan approach sour cream and shredded cheese.

Chili & Cornbread

Chili & Cornbread

Ingredients

  • onion, chopped
  • garlic, chopped
  • zucchini, chopped
  • fresh corn kernels
  • can green chilis
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp Chinese five spice
  • 2 tbsp vegetable bouillon
  • 1 can tomato sauce
  • 1 large can fire roasted tomatoes
  • 2 can chili beans
  • 1 can black beans
  • s&p
  • ~3 cups water
  • avocado
  • sour cream
  • shredded cheese

Instructions

  1. Sauté onion and garlic over medium-high heat in olive oil. Once they started to soften add the zucchini. After ~8 minutes I added the corn and green chilis.
  2. Once the veggies start to brown add chili powder, tbsp cumin, tbsp Chinese five spice, vegetable bouillon, tomato sauce, fire roasted tomatoes, and chili beans, black beans, s&p, and ~3 cups water.
  3. Let the soup simmer for 1-1.5 hours. During this time some liquid is absorbed so add more if needed.
  4. Garnish with avocado or for a non-vegan approach sour cream and shredded cheese.
http://mydailybite.com/try-m-chili/

CORNBREAD:

I used a recipe I found online and I am very impressed.  The trick was to first brown the butter before mixing into the batter.

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  • 1/2 cup unsalted butter (1 stick)
  • 2 eggs
  • 1 cup buttermilk or 1 cup milk and 1 T. white vinegar (skim milk works ok)
  • 1 cup coarse, stoneground cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  1. Preheat the oven to 375 degrees and butter an 8×8″ pan.
  2. Melt the butter in a small saucepan over medium heat. Continue cooking about 10 minutes until it is turning a light brown and has a delicious, nutty aroma. Do not skim, keep all those browned milk solids.
  3. Whisk together the eggs and buttermilk. Drizzle in the butter, whisking constantly to avoid cooking the eggs.
  4. Whisk together the dry ingredients in a separate bowl.
  5. Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
  6. Pour into the pan and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out dry.

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