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What's Up Magazine

Vegetarian Chili and Jalapeño Cornbread

Jan 14, 2014 12:30PM ● By Cate Reynolds
Now that the region has been hit with its first intense cold streak - and doused with a healthy heap of snow - it's ok to talk about those warm, hearty meals everyone longs to eat. They make their appearance around this time each year, when people want to do nothing but stay inside, sipping hot drinks while trying to avoid snow shoveling and ice scraping. This vegetarian chili, accompanied with jalapeño cornbread, fits the bill. It has a healthy dose of spice, giving it the ability to warm the soul from inside out. It is laden with quinoa so it gives the feeling of heartiness without being overly heavy or unhealthy.

Ingredients

1 Tbsp. vegetable oil
3 garlic cloves, minced
2 yellow onions, diced
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 1/2 Tbsp. chili powder
2 tsp. cumin
1 tsp. sugar
1/2 tsp. cayenne pepper
1 cup water
2 cups cooked quinoa
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 1/2 cups frozen corn
juice of one lime
optional: shredded cheese, sour cream, diced red onion for topping

Directions

In a large sauce pan, heat vegetable oil over medium high heat. Add garlic and sauté until fragrant, 30 seconds. Add onions and toss to coat. Cook until translucent, about 5 minutes. Add in tomatoes, tomato sauce, chili powder, cumin, sugar, cayenne, water and quinoa and stir well to combine. Season with salt and pepper. Reduce heat to low and simmer 30 minutes. Add in beans, corn and lime juice and simmer an additional five minutes. Portion into bowls and top with shredded cheese, sour cream or diced red onions. Serve with jalapeño cornbread.

For cornbread:
1 cup white cornmeal
1 cup all-purpose flour
3 tsp. baking powder
1/4 cup vegetable oil
1 cup milk
1 egg
2 jalapeños, seeded and diced

Preheat oven to 425 degrees. Spray a 9X11 baking dish with non-stick spray. In a bowl, combine cornmeal, flour and baking powder. In another bowl, whisk together oil, milk and egg. Pour the wet ingredients over the dry ingredients and stir just to combine. Fold in jalapeños. Pour into baking dish and bake 20 minutes until golden. Remove and allow to cool. Slice into squares.

Serves 10

--Kim Cooper--