Chili and Cornbread Vegetarian
The perfect culmination of heat and sweet. High in fibre and protein and it's vegetarian too! I love having this on cooler days.
Portion up the chili up and pop it into the freezer for enjoying later.
| Category: | Savoury Mains Breads |
Ingredients
Chili
| 3 medium poblano peppers, cleaned & chopped in bite sizes. |
| 2 lg sweet peppers, cleaned & chopped in bite sizes. |
| 2 pc jalapeno peppers, sliced into rings. |
| 2 tbsp salad oil, or olive oil |
| 2 tbsp garlic scape pesto, or same number of minced garlic cloves |
| 1 cup green onions chopped |
| 6 medium tomatoes, chopped into pieces |
| 1 tsp cumin |
| 2 pc bay leaves |
| 1 tsp Kosher salt |
| 1/2 tsp ground pepper |
| 2 tbsp chili powder |
| 3 cans (540ml each) black beans, drained and rinsed well |
Corn Bread
| 2 cups Frankie's All Purpose Flour Blend |
| 1/2 cups white sugar |
| 1 1/2 tbsp baking powder |
| 1 tsp baking soda |
| 2 cups medium course cornmeal |
| 1 1/2 cup milk |
| 1 tbsp vinegar |
| 3 lg eggs |
| 1/2 cups light salad oil |
| 1/2 tsp Kosher salt |
Chili and Cornbread Vegetarian Directions
Begin by making your chili.
Pre-heat a large pot on the stove and add your oil.
Add your chopped up poblano peppers, sweet peppers and jalapeño peppers. Stir and let them begin to sweat and get soft. You'll want to stir them every few minutes and really let these cook down until tender before moving on.
Add garlic scapes (or substitute the number of tablespoons with cloves of garlic - ie: 2 tablespoons of garlic scapes for 2 garlic cloves). Add onion, and tomatoes.
Give everything a stir and see if there will be enough juice from the tomatoes to create a good sauce base.
Add fresh ground cumin, bay leaves, chili powder, corn, and your black beans. Make sure to rinse the black beans really well to remove any excess gas from them and to help improve the flavor and texture of your chili.
**At this point if you want to substitute seared off ground meat instead of beans, go for it. I would recomment pre-cooking the ground meat prior to adding it at this point.
Add salt and pepper. Cover and turn your stove down to simmer and let cook for about 20 minutes. You'll know that it's done when the peppers have become really soft. Add more tomatoes if you desire a different consistency.
While your chili is cooking let's make the cornbread.
Combine in a mixing bowl or a stand mixer all of the dry ingredients. Give it a stir. Mix the vinegar into the milk and stir it. Then add all of the wet ingredients in with the dry ingredients. Mix well and really blend to remove any dry bits. Scoop into a well greased caserole dish and spread out with a spatula. Put it into your preheated oven of 425°F or 220°C and bake for 25 minutes. Do take a look at it around the 20 minute mark to see how it's doing.
Serve warm with chili and as an idea for leftovers drizzle maplesyrup or honey on top of a slice for dessert.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this pastry as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.