Wednesday, February 20, 2013

Veggie Chili and Cast Iron Cornbread

Nothing quite hits the spot like a big pot of rich, bubbling chili on a cold, wet day.  My friend Kelsey gave me this recipe with the promise that it can stand up to carnivorous chili any day.  She wasn't kidding.  This vegetarian chili is flavorful and robust, hearty and healthy with just a hint of smoke from the paprika.  And the sprinkle of citrus on top adds just the right amount of brightness.  Take a chance and go down the veggie route, with Kelsey’s’ Veggie Chili. 

This recipe is adapted from Leslie Sansone's cookbook Eat Smart Walk Strong.  

2 t. olive oil
1 bunch green onions, diced
2 cloves of garlic, minced
2 cans of fire roasted tomatoes
2 cans of black bean
1 C. corn
1 T. chili powder
1 T. Smoked paprika
1 t. sugar
Juice of ½ lemon
Salt & Pepper
1 avocado
Monterey Jack cheese

Heat the oil in a large pot.  Add the green onion and garlic.  Cook until soft.  Add the remaining ingredients save the avocado and Monterey Jack cheese.  Cook over medium-low heat for at least 30 minutes, or as long as you like. Garnish with avocado and cheese or a roasted lemon. 

Serve with corn bread.  

BONUS Recipe:  Lois Skaggs' Cornbread

Sean’s mom, Lois, makes some of the best cornbread I’ve ever eaten.  She makes it in a cast iron skillet, too, which adds even more authenticity to its down south country style!  This cornbread is light and moist with a crunchy outer edge.  It’s the perfect vessel to soak up any hearty soup or chili. 

2 C. Cornmeal
1 Egg
2 C. Buttermilk
¼ C. vegetable oil

Try these other versions of cornbread.  Just fold any combination of these ingredients into the batter:

2 T. sugar + 1 bag of frozen corn = sweet cornbread
2 jalapenos (seeded, diced) + shredded cheddar = Mexican cornbread
1 T. smoked paprika + 1 T. chili powder = smoky cornbread

Preheat oven to 450.

Heat an enameled cast iron skillet on the stove over medium heat.  Add the ¼ C. of vegetable oil to the skillet to warm. 

In a large bowl, mix the cornmeal, egg and buttermilk.  When it’s thoroughly combined, add most of the warm vegetable oil, leaving just a bit in the skillet.  Stir to combine again.  Fold in the corn, jalapenos and cheddar cheese.  Add the mixture to the hot skillet and place in the oven for 20-25 minutes or until golden brown on top. 

If you like this recipe, check out my other chili recipes too!

No comments:

Post a Comment