VEGETARIAN CHILI: Red-Hot Chili With Cornbread

[Guest guest]

Is everyone planning to make some chili this weekend? We are.

Kathleen

 

* Exported from MasterCook *

 

Red-Hot Chili With Cornbread

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 75

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon safflower oil

1 medium onion -- diced

2 garlic doves -- chopped

2 jalapenos -- seeded and minced

4 tablespoons hot chili powder

(see separate recipe)

1 teaspoon ground cumin

1 teaspoon paprika

2 cups hot salsa

1 cup water

Salt -- to taste

12 ounces cooked ground beef alternative, see note

2 cups cooked pinto beans

Cornbread

(see separate recipe)

 

Corn and beans are a staple of South American cuisine, and they also

complement each other nutritionally. The soothing taste of cornbread is a

welcome accompaniment to this hot but flavorful chili. Ladle the chili

directly over cornbread, or serve it separately.

 

Heat the oil in a large chili pot over medium heat. Add the onion and

garlic, cover, and cook until softened, about 5 minutes. Add the

jalapenos, chili powder, cumin, paprika, salsa, water, and salt. Bring to

a boil, lower the heat, and simmer 15 minutes. Add the ground beef

alternative and pinto beans, and simmer 20 minutes longer, or until desired

flavor and consistency are reached. Serve with warm cornbread.

 

Note: Such as Morningstar Farms Burger-Style Recipe Crumbles or Green Giant

Harvest Burgers for Recipes. Both come in 12-ounce packages and are

" precooked " or already browned.

 

Serves 6

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