Monday, January 11, 2010

Veggie Chili with Jalapeno Cornbread

Today was so effing cold! Zack and I were both in need of some serious comfort food. This chili & cornbread combo was just what we needed. While the recipe we used for the chili was originally found on the internets, we made so many substitutions and additions that I feel comfortable calling it our own and posting it (without getting sued) for anyone who is interested.

Veggie Chili:
1 onion, chopped
1 bell pepper, chopped & seeded
1 cup celery, chopped
3/4 cup dry red wine or sherry
4 cloves garlic, minced
30 oz canned diced tomatoes w/ juice
15 oz canned kidney beans (rinsed/drained)
15 oz canned pinto beans (rinsed/drained)
1/2 bag of boca crumbles
2 cups water
1/4 cup tomato paste
2 Tbls bouillon *Better than Bouillon Vegetable is the best
2 Tbls chili powder
3/4 tsp ground cumin
sour cream
cheddar cheese

*In a pot over medium-high head combine the wine or sherry with onion, bell pepper, celery and garlic. Saute veggies for 5-7 minutes.

*Add remaining ingredients and stir. Bring to a boil and then cover and reduce heat to low. Cook for about 30 minutes, stirring occasionally. Top with shredded cheddar and sour cream and serve.

Jalapeno Cornbread:
1 & 1/2 cup cornmeal
3/4 cup all purpose flour
2 & 1/4 tsp baking powder
1 & 1/2 tsp salt
1 Tbls sugar
1/4 cup butter, melted
3/4 cup milk
1/2 cup buttermilk
2 eggs
3-4 jalapenos, seeded & chopped

*Preheat the oven to 400 degrees.

*Mix dry ingredients.

*Combine wet ingredients and then fold in jalapenos. Pour into a 8 x 8 greased pan and bake for 25-35 minutes and golden brown on top.

The results were yummy! This dinner was also relatively quick and easy to make. We give it 5 out of 5 stars. It makes plenty and reheats well.

Gratuitous photos here.

1 comment:

  1. Your recipe sounds delicious, Dave and I will have to try it out...especially considering all the ingrediants are staples in our pantry.

    I love the name of your blog, thanks for sharing!