Last night I had a serious urge for chili and whipped up my very first batch ever! I decided to make it vegetarian since I’m on a little break from meat after seeing the documentary Forks Over Knives. What goes better with chili than some buttery warm corn bread covered in melting raw honey?
I based my chili recipe off of 101 Cookbooks’ recipe but cut out the grain and changed up the beans. For the cornbread, I found this recipe on the New York Times blog but substituted almond milk for the real deal.
-2 tblspns olive oil
-1 yellow onion, chopped
-2 shallots, chopped
-4 garlic cloves, finely chopped
-1/2 tblspn ginger, peeled and grated
-1.5 tblspns chili powder
-1 tspn ground cumin
-1 chipotle pepper (from can or rehydrate), minced
-1 14-ounce can of crushed tomatoes
-4 cups vegetable broth
-1 can chickpeas
-1 can kidney beans
-1 tspn sea salt
-Heat up onion and shallots in olive oil in a large pot for about 5 minutes
-Add garlic, ginger, chili powder, and cumin
-Cook for about a minute, constantly stirring
-Stir in chipotle pepper, tomatoes, and broth
-Add chickpeas and kidney beans
-Bring to a boil, then reduce the heat to low and simmer
-After simmering for a few minutes, taste the soup- add salt as needed
-Simmer for 35-45 minutes
-If chili thickens up too much, add water, one 1/2 cup at a time
-Serve with side of corn bread- recipe to come tomorrow
Yum-o! I’m totally trying this out.
ah! i absolutely LOVE veggie chili alongside some buttery cornbread!!
xx ~ ks