Vegetarian Chili With Honey Cornbread
From luisascatering 14 years agoIngredients
- For Chili: shopping list
- 2 tablespoons olive oil shopping list
- 1 sweet onion, chopped shopping list
- half a small butternut squash, peeled and diced shopping list
- 1/2 red bell pepper, seeded, chopped shopping list
- 1/2 green bell pepper, seeded, chopped shopping list
- mild fire roasted green chilies, minced (about 4 1/2 tablespoons) shopping list
- 1 chipotle chile pepper in adobo, minced shopping list
- 1 28-ounce can diced fire roasted tomatoes with added puree (Organic Muir Glen is the brand I use) shopping list
- 2 15-ounce cans organic black beans, undrained shopping list
- 2 15-ounce cans organic pinto beans, undrained shopping list
- 2 tablespoons red wine vinegar shopping list
- 3 garlic cloves, minced shopping list
- 2 tablespoons chili powder (Trader Joe's brand is super good) shopping list
- 2 turkish bay leaves shopping list
- 2 tablespoons dried Mexican oregano shopping list
- 1 1/2 teaspoons ground cumin shopping list
- 1 1/2 teaspoons ground coriander shopping list
- 1/2 teaspoon ground cinnamon shopping list
- garnish: grated monterey jack cheese, sour cream and green onions shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For honey Cornbread: shopping list
- 1 cup all-purpose flour, sifted shopping list
- 1 cup yellow cornmeal shopping list
- 1 Tbsp baking powder shopping list
- 1/2 tsp kosher salt shopping list
- 2 free range eggs, beaten shopping list
- 1 cup half and half shopping list
- ¼ cup melted unsalted butter shopping list
- ¼ cup honey shopping list
- ¼ cup granulated sugar shopping list
- 1/2 teaspoon vanilla (optional, but I like it!) shopping list
How to make it
- For Cornbread:
- 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).
- Sift together the flour, cornmeal, baking powder and salt.
- Combine the half and half, eggs, butter, honey and sugar.
- 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.
- Once the liquid and dry ingredients have been combined, pan and bake the cornbread immediately.
- 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.
- 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.
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- For Chili:
- 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.
- Ladle chili into bowls, top with cheese, sour cream and green onions and serve with cornbread.
The Rating
Reviewed by 7 people-
Since I can only have beef once a month, this looks like just the recipe for me. Thanks so much; it will be so nice to have something new and different to look forward to.
tablescape in loved it -
wow i love it very yummy!!!!
thank u
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
sounds great!
midgelet in Whereabouts loved it
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