Vegetarian Chili with Eggless Corn Bread

  There is nothing like a hot bowl of chili on a cold winter day. It is the perfect combination

of protein, carbohydrates, spices and with colorful vegetables. Don’t be intimated

with the list of ingredients. Basically all you need is different beans, veggies and spices.

Ingredients

Kidney Beans – 3/4 cup

Chick Peas – 3/4 cup

White Beans – 1/4 cup

Pink Beans – 1/4 cup

Celery – 2 Stalks

Onion – 1 big

Green pepper – 1(Chopped into fine pieces)

Red pepper – 1(Chopped into fine pieces)

Carrot – 1(Chopped into small pieces)

Tomato – 5(Medium sized)

Garlic – 4 cloves(Chopped finely)

Jalapeno pepper – 2 (optional)

Cayenne Pepper – 2 tsp or more as per your taste

Salt – 1 1/2 tsp or per your taste

Bay leaves  - 2

Cumin powder – 1/2 tsp

Oregano leaves – 2 tsp

Water – 3/4th cup

Olive oil – 1 tbsp

Black pepper – 1 tsp(or to your taste)

Lemon juice – 1 tsp(optional to your taste)



Method

1) Soak all the dry beans overnight and add salt and cook till tender.

2) Heat 2 to 3 cups of water till it reaches boiling and then place the tomatoes and

cover and keep it for 5 minutes.

3) Put a pan and heat a tsp of oil, once the oil is hot add the finely chopped

garlic and bay leaves.

4) Once the garlic is slightly browned, add the chopped onions and stir till it is

slightly brown now add celery, bell pepper, carrot, jalapeno peppers.

5) Saute for 10 minutes and now add the peeled and crushed tomatoes, water,

cayenne pepper, salt, cumin powder, oregano leaves and the cooked beans and

simmer for 30 minutes. Depending on your preference adjust the consistency by

adding more or less water.

6) Add black pepper and little bit of lemon juice and serve with a piece of corn bread.

Corn Bread

Preparation Time – 10 minutes

Cooking Time – 20-30 minutes

Serves - 6



Ingredients

Stoneground Whole Cornmeal – 1 cup

Whole wheat flour – 1/4 cup

Baking powder – 1 tsp

Baking soda – 1/4 tsp

Buttermilk – 1 cup

Ener-g Egg replacer – 1 1/2 tsp

Water – 2 Tbsp

Salt – 1 tsp

Method

1) Preheat the oven to reach 350 degree Fahrenheit.

2) Combine all the dry ingredients – Cornmeal, whole wheat flour, baking soda, baking powder and salt.

3) Take Ener-g egg replacer add water and beat till fluffy, now add the buttermilk and whip once again.

4) Now slowly add this to the dry ingredients and mix well.

5) Pour the batter into a parchment paper lined baking pan and bake for 20-30 minutes till a knife

inserted at the center comes out clean.

6) Remove the bread from the parchment paper and cool in a wire rack.

7) Once cooled slice and enjoy with your chili.

Event Participation

1) The cornbread goes to Baking with Corn meal event hosted by Madhuram of eggless cooking.

2) The chili goes to MLLA 19th helping hosted by EC an event started by Susan.

Posted in: Beans, corn, how to make eggless corn bread, how to make vegetarian chili, international fusion dishes, whole cornmeal