Monday, December 5, 2011

Vegetarian Chili and Jalapeno Cheddar Cornbread


After a weekend in Toronto, with stops for fast food on both the drive there and the drive home, we were feeling like we needed something a bit healthier to kick off the week.  Since we had such a busy weekend and upcoming week, we also wanted to ensure that we made a meal that did double duty for dinner and work lunches.  N suggested chili, so we settled on making a vegetarian version.  This chili is hearty, spicy, slightly sweet, and chock full of vegetables.  And all you need to do is tell the man in your life that this chili has beer in it and he won't worry at all that its vegetarian.  To round out the meal, I made some super easy cornbread.  Starting from a mix, I added in jalapenos and cheddar cheese, which took it to the next level in terms of flavour!

Vegetarian Chili

2 tablespoons vegetable oil
1 onion
2 cloves of garlic, minced
3 carrots, diced
1 zucchini, diced
1 red bell pepper, diced
1 cup frozen or fresh corn kernels
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper
1 cup amber ale
2 cups vegetable broth
1-28 oz can diced, low-sodium tomatoes
1-14 oz can diced tomatoes
1-14 oz can kidney beans, drained
1-14 oz can black beans, drained
1 cup barley
1 tablespoon brown sugar
1/4 cup diced pickled jalapenos

Heat vegetable oil in a large stock pot.  Add the carrots to the pot and cook for two to three minutes.  Add the onions and stir until they start to soften.  Next, toss the zucchini, garlic, and peppers in to the pot.  Stir for three minutes, add the spices, and cook another minute.   Pour the beer into the pot and let it come to a simmer.  Add the tomatoes, beans, and broth.  Let it come to a boil (10 minutes) and then add the barley.  The barley should cook for 35 minutes.  Close to the end of cooking time, stir in the brown sugar and jalapenos.

Jalapeno Cheddar Cornbread (the easy way)

1 package Bob's Red Mill Gluten-Free Cornbread Mix
1-1/2 cup skim milk
2 eggs
1 tablespoon white vinegar
1/2 cup cheddar cheese
1/4 cup diced pickled jalapenos

Preheat the oven to 375°F.  Whisk together the milk, eggs, and vinegar.  Add to the cornbread mix and blend with a hand mixer until just combined.  Stir in cheddar cheese and jalapenos. Bake for 25 minutes at 375°F.

4 comments:

  1. Ah, the beer bribe. I'm loving the idea! I hardly ever think of making chili because I don't always have beef defrosted, but there's nothing wrong with this vegetarian variety (especially the beer part). Thanks for sharing and the inspiration!

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  2. Chili is really and truly one of my favorite foods and I don't have a veg one in my repertoire so can't wait to try this! It looks amazing.

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  3. Wow, it sounds great and did you or Nigel get to drink the rest of the beer????

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  4. Brilliant! All of it :) That cornbread has my head spinning...yum!

    Buzzed

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