Vegetarian Chili with Cornbread

Photo by Patrick McDowell

Ingredients

  • 1 to 2 TBSP of ghee
  • 1 TBSP chili powder
  • 1-1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp cinnamon
  • 1 large onions, chopped
  • 3 cloves of garlic, minced
  • 1 chopped red bell pepper
  • 1 large carrots, sliced
  • green chilies (optional)
  • 28 oz. home-canned tomatoes or Bionature makes organic strained tomatoes in glass jars
  • 14 oz. broth (see note below)
  • 1 cup black beans, rinsed, soaked overnight and boiled (or 1 can of black beans, if you prefer)
  • 1-1/2 cups red kidney beans , rinsed, soaked overnight, and boiled (or 1 can of kidney beans)
  • FOR THE CORNBREAD
  • 1/4 pound of butter (1 stick)
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 cup buttermilk (see note below to make your own)
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp salt

Instructions

Vegetarian Chili

Saute in ghee the following spices: chili powder, ground cumin, ground coriander, oregano and cinnamon. Add onions, garlic, red bell pepper, carrots and green chillies (for some heat). Saute 3-5 minutes.

Add canned tomatoes and broth. Cook 20-25 minutes, stirring often.Stir in black beans and kidney beans.  Cook 10 minutes more.  Adjust seasonings to taste and serve.

Cornbread
Preheat oven to 375 degrees. Grease an 8” square pan with coconut oil.

Melt butter in large skillet. Remove from heat and stir in coconut sugar and maple syrup. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until will blended and few lumps remain.

Pour batter into prepared pan. Bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Notes:

BROTH:  Vegetable mineral broth or you can save and can the cooking water from cooking vegetables to use.  Bone broth does very well in this chili too albeit would not longer be vegetarian …
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HOW TO MAKE BUTTERMILK:  There are many times that you may be making a recipe and realize that it calls for buttermilk. If you don’t use it on a regular basis, chances are that you don’t have it in the fridge. Here is how to make your own buttermilk and it’s fast and easy!

Per one cup of buttermilk do the following: 
1 cup milk  
1 tablespoon vinegar or lemon juice

Let these sit together in a glass measuring cup for at least 10 minutes.

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In Central PA, you can get dairy products here.

 

 

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