Vegetarian Chili With Honey Cornbread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This just came together because of what I had on hand and it turned out to be a really delicious (and really cheap!) meal. The spice measurments are only suggestions so please cater to your own taste :-) Ingredients:
for chili |
2 tablespoons olive oil |
1 sweet onion, chopped |
half a small butternut squash, peeled and diced |
1/2 red bell pepper, seeded, chopped |
1/2 green bell pepper, seeded, chopped |
mild fire roasted green chilies, minced (about 4 1/2 tablespoons) |
1 chipotle chile pepper in adobo, minced |
1 28-ounce can diced fire roasted tomatoes with added puree (organic muir glen is the brand i use) |
2 15-ounce cans organic black beans, undrained |
2 15-ounce cans organic pinto beans, undrained |
2 tablespoons red wine vinegar |
3 garlic cloves, minced |
2 tablespoons chili powder (trader joe's brand is super good) |
2 turkish bay leaves |
2 tablespoons dried mexican oregano |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1/2 teaspoon ground cinnamon |
garnish: grated monterey jack cheese, sour cream and green onions |
for honey cornbread |
1 cup all-purpose flour, sifted |
1 cup yellow cornmeal |
1 tbsp baking powder |
1/2 tsp kosher salt |
2 free range eggs, beaten |
1 cup half and half |
1/4 cup melted unsalted butter |
1/4 cup honey |
1/4 cup granulated sugar |
1/2 teaspoon vanilla (optional, but i like it!) |
Directions:
1. For Cornbread:
2. Preheat oven to 400° F. Thoroughly grease and flour a 9 × 9 baking pan (or use a nonstick baking pan or a flexible silicone pan).
3. Sift together the flour, cornmeal, baking powder and salt.
4. Combine the half and half, eggs, butter, honey and sugar.
5. Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy — leave it that way! It's extremely important not to overmix the batter.
6. Once the liquid and dry ingredients have been combined, pan and bake the cornbread immediately.
7. TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
8. Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.
9. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
10. For Chili:
11. Heat olive oil in heavy large pot over medium-high heat. Add onion, butternut squash, bell peppers, and chili peppers and sauté until onion and butternut squash are almost tender, about 8 minutes. Add all the spices and garlic and saute until fragrant. Add tomatoes, beans, and vinegar. Taste for seasoning and adjust if needed. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 45 minutes. Note: you may need to add water if it's too thick, it depends.
12. Ladle chili into bowls, top with cheese, sour cream and green onions and serve with cornbread.
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