Chili and cornbread


David and I have been eating out pretty frequently these past few weeks because I’ve been too busy to cook, so I wanted to make a couple big pots of something that we could eat all week. David suggested chili.

I picked up my peppers at the farmer’s market: sweet green bell peppers, a few jalapenos, and a little red firecracker whose name I didn’t catch but that the vendor told me was very hot. Word of advice: when chopping hot peppers, be sure to wear gloves or handle them very carefully, taking special care to avoid coming in contact with the white pith and the seeds, where the fire is contained. I was aware of this little safety precaution, but my youthful feeling of invincibility told me to ignore it. Big mistake. The pepper, how she burns.

The meat chili recipe below makes quite a bit more than the vegan chili- David’s brother came over, so I needed to make more food than usual; he’s in the Coast Guard and spends a few nights in Seattle every few weeks, and I wanted to both feed him dinner and send him off with leftovers for lunch the next day. Plus, David just eats a lot more than I do. Fortunately, the vegan chili is very scalable and can easily be doubled.


Vegan Chili

  • 1/3 cup TVP, reconstituted
  • ½ cups finely chopped onions
  • 1 tsp chopped habanero pepper
  • 1 chopped jalapeno
  • 1 diced bell pepper
  • 1 (15 oz) can diced tomatoes
  • ½ teaspoon salt
  • ½ teaspoon Cumin
  • ½ teaspoon Chili powder
  • 1 (15 oz) can tri-bean blend (pinto, black and kidney beans), drained & rinsed
  • ½ can corn (save the other half for cornbread)
  • 1 can tomato juice or V8
  • 1 tablespoon molasses
  • ½ cup beer
  1. Saute onion and peppers until they begin to soften.
  2. Stir in all other ingredients and simmer for one hour.


Meat Chili (from

  • 1pound ground beef
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 2 Jalapenos, chopped
  • 1 Habanero, chopped
  • 3 sweet peppers, chopped
  • 12 ounces dark beer
  • 1 can beef broth
  • 1 can (15 oz) chopped tomatoes, with jalapenos, drained
  • 1 can (15 oz) stewed tomatoes, with basil and oregano, drained
  • 1/4 cup molasses
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon hot taco seasoning
  1. Heat oil in large crock-pot. Add chopped onions and garlic and fry on high. Stir. After the onions turn pink, add habanero, jalapenos and sweet peppers. Stir every few minutes till the onions are browned.
  2. Add ground beef and brown it on the pan. Make sure that all the mince is completely browned. Add cumin powder, chili powder and taco seasoning mix. Stir well and cook for 2 minutes with the browned beef.
  3. Add beef broth, beer, chopped tomatoes w/ jalapenos, stewed tomatoes and molasses. Stir well and heat on high till the mixture bubbles merrily.
  4. Cook on low for 40 minutes with lid off. Add black beans, kidney beans, and pinto beans and stir.
  5. Cook on low for 45 minutes. Add salt and pepper to taste.


Cornbread (veganized from

  • 1 cup all-purpose flour
  • ⅔ cup yellow cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon egg replacer
  • ¼ cup non-hydrogenated margerine, melted
  • ¼ cup vegetable oil
  • 1 cup plus 3 tablespoons sweetened soymilk, warmed
  • 1 small can corn
  1. Preheat the oven to 400 degrees.
  2. Grease a 9-inch round, 1 1/2-inch deep cake pan or pie plate. With a fork, stir together the cake flour, cornmeal, baking powder, egg replacer, salt and sugar. Beat the melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the liquid mixture and stir until blended. Stir in the corn.
  3. Pour the batter into the prepared pan and bake for about 15 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the center of the bread is firm.

Chili on Foodista
Cornbread on Foodista


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