Friday, January 29, 2010

Veggie Chili and Yummy {egg-free} Cornbread

This chili is sooooo good.
To get my husband to enjoy a meal that doesn't have meat in it is a real challenge, and this one did just that :)
And a big bonus- even after eating leftovers the next day I was still able to freeze two full family meals. Love that.

Now, for the record I was afraid of the corn bread.
For some reason making cornbread has always intimidated me. (I even had to ask a lady at the grocery store where to find the cornmeal. Ha!)
I have no idea what my problem was. It wasn't even that hard, but boy do I feel accomplished now!
Jenni you are so awesome, thanks again for the wonderful recipes!

I had to improvise just a little because, sadly, I don't own a dutch oven. Tear.
Instead I used my slow cooker and thankfully it still turned out great!

Vegetarian Chili
(slightly adapted from Swimming in Sugar and Spice)

1 chopped green pepper
1 cup chopped onion
3 cloves garlic, minced
1 Tbsp cooking oil
2 14.5-oz cans diced tomatoes
1 12-oz bottle of beer ( I used beef broth, because that's all I had in the pantry)
1 cup water
1 8-oz can tomato sauce
8 oz pizza sauce
2 tsp chili powder
1 tsp dried oregano, crushed
2 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
1 tsp sea salt mix (just a blend of various spices that I use in everything. It's totally optional, but adds yummy flavor)
3 15-oz cans black beans, rinsed and drained
2 cups whole kernel corn (fresh or frozen)
1 cup chopped zucchini
2 cup carrots
Shredded Mexi-blend cheese for topping (optional)

In a large skillet cook green pepper, onion and garlic in hot oil over medium heat until tender, stirring occasionally.
Place in the bottom of slow cooker.
Stir in undrained tomatoes, broth, water, tomato sauce, pizza sauce, chili powder, oregano, cumin, black pepper, salt, sea salt mix, beans, corn, carrot, and zucchini.

Cook on low for about 6-7 hours.
If desired, top each serving with cheese.

Egg-free Cornbread
(from Swimming in Sugar and Spice)

1 1/2 cups milk
1 1/2 Tbsp vinegar
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp oil

Preheat oven to 425 degrees. Grease 9-inch square baking dish and set aside.
Combine milk and vinegar, and let stand.
Mix dry ingredients in a large bowl.
Add the milk mixture and the oil to the dry ingredients and stir until just blended.
Pour batter into baking dish and bake in the oven for 25-30 minutes or until toothpick inserted comes out clean.


  1. Ooooo Sara this looks GOOD!! I'm wondering if I could make it with chunks of diced Chicken Thigh in it? I've got my brothers 3 kids coming for a sleepover tonight so that would be a great thing to whip up this morning and let cook all day for an easy dinner! I've got everything on hand so I think I might try it tonight! Thanks for the idea Sara!! I'm going to try that cornbread too!! YUMM!

  2. Looks so yummy, I think I'll make that this week sometime!! Plus I've always wanted to try cornbread!! Thanks Sara!!!

  3. I just made the cornbread with shepherd's pie - great recipe! Thanks for sharing :-)

  4. I just made the cornbread with shepherd's pie - great recipe! Thanks for sharing :-)


Thanks so much for leaving your comments. I absolutely love hearing from you :)


Related Posts with Thumbnails