Vegetarian Chili with Homemade Cornbread
Chili from Get Cooking by Mollie Katzen and the Cornbread from Mom
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
- 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.
- 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.
- 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.
- 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.
- 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.