There is just something about driving home on a day like this that makes you want a big bowl of chili with cornbread.
Chili is one of those things that is pretty much always vegan if it is a bean only chili – of course we are not talking about any meat here. You can add almost whatever you want and with the seasonings of chili powder, cumin, & garlic – it becomes this rich, tomato-y and delicious pot of comfort. I like to add whatever veggies I have on hand and I always put barley in mine to up the protein and nutrient content. This recipe is pretty basic and you will most likely have everything in your pantry.
Today I didn’t have any frozen corn on hand, but I did have a big sweet potato that needed to be cooked! It was a great addition!
And of course, no chili is complete without cornbread. I am so pleased with how this turned out!
It was soft.
It wasn’t too sweet.
And it wasn’t crumbly like that silly boxed kind.
I basically took the recipe off the back of the Quaker yellow corn meal box and “vegan-ized” it. I promised you will not be disappointed with either of these recipes.
Make a big pot and enjoy it all week long!
Recipe~Tammy’s Vegetarian Chili
by Tammy Boyd
1/2 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1/2 cup barley
1 large can crushed tomatoes (28 oz)
1 can water (from the tomatoes) – or veggie broth
2 can’s black beans (both rinsed, only one drained)
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
salt and pepper to taste
1-2 cups frozen corn*
*I substituted with 1 large sweet potato
Combine the first 3 ingredients and saute in 2 tablespoons EVOO until onions are soft, about 2 minutes. Add sweet potatoes if using. Add tomatoes, water or broth, beans and all spices. Let simmer for as long as you can – this will meld all the flavors together. If you are using the sweet potatoes, you will need to simmer until the sweet potatoes are tender. If using corn, add about 5 minutes before serving and let it cook through.
Recipe~Veganized Corn Bread
Adapted from Quaker by Tammy Boyd
1 1/4 cups flour
3/4 cups yellow corn meal
1/4 cup natural, organic sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup almond milk
2 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
2 flax eggs – (mix 1 tablespoon flax meal with 3 tablespoons water for every egg you need – let sit for 2 min – you won’t believe how well this works!)
Heat oven to 400. Grease an 8 inch square pan. Mix flax eggs and let sit. In a big bowl, combine dry ingredients. Stir together the milk, oil, applesauce, and flax eggs. Add to dry ingredients and mix just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.