Food Babies

No, not you…. you, the bowlegged one

Unemployed Cooking: Chili and Cornbread

Posted by kathleenerindavis on February 22, 2010

I’m been cooking  a lot more in the two weeks I’ve been re-unemployed. First there was the Where’s the Love party I wrote about in my last post. Then on Valentines Day I made Mark the Eggplant Parmesan I wrote about a few months a go.

This week my little sister and I made pizzas and chocolate chip brownies on Saturday and last night I made Mark chili and cornbread.  I forgot to take pictures, but I say they were a success because Mark went back for seconds. Still I have enough chili for the next month, any one want to come over for leftovers?

Here are the recipes:

The Best Vegetarian Chili in the World (this bold claim was made by the author at allrecipes.com, but it is pretty good)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 (12 ounce) packages vegetarian burger crumbles
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • 1/4 cup chili powder
  • 1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn

Directions

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

(I have a “wuss mouth” so I left out the jalapenos, but Mark said it could have used more heat, so gauge your own spice tolerance)

Cornbread Muffins

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Yield 12 muffins

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup white sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 3/4 cup frozen corn kernels, thawed

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

–KK

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