Red Hot Vegetarian Chili with Homemade Cornbread

Ok ladies & gents, I have gone 2 days without really getting dressed. Hence the food posts (yes, I have a stash of pics and recipes for times like this). I will be back in full effect tomorrow.

Vegetarian Chili with Homemade Cornbread
Chili from Get Cooking by Mollie Katzen and the Cornbread from Mom
Serves 6

2 tablespoons oliv oil
1 medium red or yellow onion, minced
2 teaspoons chili powder
2 teaspoons ground cumin
3/4 teaspoon salt
1 medium carrot, diced
1 medium stalk celery, diced
1 tablespoon cider vinegar
1 tablespoon minced garlic (about 3 good-sized cloves)
1 small bell pepper (any color), diced
3 15-oz cans red kidney beans
1 28-oz can crushed tomatoes
1 15-oz can diced tomatoes
Up to 1/4 teaspoon freshly ground black pepper
2 big pinches of red pepper flakes


  1. Place a soup pot or a Dutch over over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion, chili powder, cumin, and 1/4 teaspoon of the salt. Cook, stirring occasionally, for about 5 minutes, or until the onion softens.
  2. Stir in the carrot, celery, and remaining 1/2 teaspoon salt, and reduce the heat to medium-low. Cook, stirring occasionally, for about 15 minutes, or until the vegetable are very soft.
  3. Add the vinegar, garlic, and bell pepper. Cook for another 5 minutes, stirring often. Meanwhile, set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain.
  4. Add the beans and the crushed and diced tomatoes (with all their liquid) to the pot. Bring to a boil, then turn the heat all the way down to the lowest possible setting. Cover the pot with the lid slightly askew and simmer gently, stirring occasionally for 15 minutes.
  5. Grind in some black pepper to taste, add in the red pepper flakes and serve hot with the cornbread alongside.
1/2 cup flour
4 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cornmeal
1 egg, beaten
2/3 cup buttermilk
1/8 cup melted butter

Preheat the oven to 425 F. Sift together flour, sugar, baking powder, baking soda and salt. Add cornmeal. in a medium-sized bowl, mix egg, buttermilk and butter. Add in the flour mixture. Mix enough to moisten. Pour into a greased pan or skillet. Bake for 20-25 minutes.

I love a good, hearty chili with homemade cornbread. Be sure to make the cornbread first so that it bakes while you fix the chili. This is the perfect winter cold-comfort food. Very appropriate* considering that Philly got its first snowfall today! *I made the chili weeks ago.


  1. One of my friends made a really good chili with TVP. I may use your recipe but add TVP.