February 7, 2012

Veggie Chili & Cornbread Muffins - Bring on the Snow!

So here in Ohio, when the forecast has even a flake of snow in it, people freak out.  I mean, the-world-is-ending freak out.  I must admit, it's rubbed off on me over time.  But it wasn't always this way.....

Living in Minnesota for 8 years, I was used to lots of snow.  However I never once - my whole time living there - had a snow day.  Well, we had one, but that was less so a snow day and more so an "if-you-go-outside-you-could-die" day - the high temperature for the day was -34.

I remember one of my first snowstorms in Minnesota - I was so excited!  I knew for sure that the schools would close and we'd have a snow day!

So the next morning, when I was sitting on the stupid freaking bus, on my way to school, I looked around and noticed all of the top-of-the-line, shiny new snow plows flying through the roads.  I couldn't believe it.  In Ohio, we would have been shut down for a week.  In Minnesota, a foot of snow barely made anyone flinch.

In fact, I might have seen someone wearing shorts.

But I digress.........we're supposed to get an inch of snow tomorrow (Armageddon!), so I thought a warm, cozy Vegetarian Chili recipe was in order.  I thought we were on to spring already!?


I originally posted the recipe here, as part of our Super Bowl post.  I made it last night, with Cornbread Muffins, and it was divine.

Look at those beautiful colors!
Chili cooking away!



So warm, so cozy, so soothing.  It's a go-to on cold winter nights in my house.  Plus, I always love a recipe that makes for good leftovers!

The muffins are amazing and have served as a great breakfast as well - a little texture from the corn, a little sweetness from the maple syrup, this recipe is a winner.  Plus, I had all of the ingredients on hand - a cinch to make!





So go out to the grocery, grab some zucchinis, peppers, and maybe some batteries, a flashlight and a snow blower - and make this chili.

Wrap yourself in a blanket, put on some ugly fuzzy socks, and wait for the white death snowflakes.

Love and Kale,
Ali
                         ____________________________________________________


Quick Vegetarian Chili

The only thing difficult about this recipe is that it requires some chopping.  But besides that, it's really easy and so delicious.  It's one of those recipes that's even better the next day, so feel free to make a double batch to have on hand, or freeze some.

Yield:  6 servings
Print here.

Ingredients:
  • 1-2 tbsp veggie broth or water
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 cups chopped zucchini
  • 1 cup chopped red bell pepper
  • 1 cup chopped green pepper
  • 1 jalapeno pepper, minced
  • 4 cups chopped tomatoes (about 1 1/4 lbs - or use a couple cans of diced tomatoes)
  • 1 tbsp chili powder
  • 1 tsp Old Bay seasoning
  • 1/4 tsp black pepper
  • About 2/3 of 1 qt of Spicy Hot V8 (I just add until it looks like enough)
  • 1 - 15oz can black beans, drained and rinsed
  • 1 - 15oz can kidney beans, drained and rinsed
Instructions:
  1. Heat broth or water in a large pot over medium heat.  Add onion and garlic and cook for about 2 min, stirring constantly.
  2. Add zucchini and peppers, cook for about 5 minutes, stirring frequently.  Add your spices.
  3. Add tomatoes and remaining ingredients, stirring well to combine.
  4. Bring to a boil, cover, reduce heat and simmer for about 20 min, stirring occasionally.  
  5. Serve with cornbread muffins, some whole grain bread, over rice, or a little Daiya cheddar cheeze on top!
Serve with crushed tortilla chips, Daiya cheeze, or avocado
The creaminess of the avocado and crispness of the chips is awesome




Whole Grain Cornbread Muffins

Ingredients:
  • 1 1/2 TB. ground flaxseed
  • 1 cup unsweetened plain almond milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup 100% pure maple syrup
  • 1 cup corn meal
  • 1 cup oat flour (just throw a cup of oats in your food processor or blender to create a flour)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup frozen corn kernels, thawed
Instructions:
  1. Preheat oven to 375°F.
  2. In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes (this is your healthy, whole food, egg alternative).
  3. In a large mixing bowl, stir applesauce and maple syrup together and add in flaxseed/almond milk mixture. Then sift in corn meal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add in the corn kernels.
  4. Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups.
  5. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.

Muffin ingredients - first mix the wet ingredients, then the dry, then add the corn. Easy peasy. 


Mmmm...warm, salty, sweet cornbread muffins


5 comments:

  1. Oh boy! I want to make this just so I can smell it cooking/baking....mmmmmm!

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  2. Thank you for this Ali, I will be sending hubby to the store tomorrow for ingredients!!

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    Replies
    1. Let us know how it turns out Melissa! Hope you like it as much as we do :)

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  3. Replies
    1. Just finished the rest of the chili for lunch today - it's even better as leftovers!

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