Thursday, August 16, 2012

Baked


It's been so hot the last few days, so it seems strange to post this particular recipe. I made some chili and creamy cornbread for our camping trip last week. Froze both, so they kept everything else cool as well. Tastes even better when eaten outdoors!

Vegetarian Chili - serves about 10

1 small red onion, finely chopped
2 cloves garlic, minced
1 tablespoon virgin olive oil
1 jalapeno pepper, finely chopped
1 large yam, chopped in 1/2 inch cubes
1 large carrot, peeled and chopped
2 red peppers, chopped
1 zucchini, chopped
1 cup cooked quinoa (follow package instructions)
2 cups black beans, cooked (fresh or canned)
1 cup red kidney beans, cooked (fresh or canned)
1 796ml/28oz can diced tomatoes
1 1/2 cups tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin
salt and pepper to taste


In a large pot, heat oil over high heat. Add the onion and cook until just tender. Stir in the garlic, jalapeno pepper, yam, carrot, red pepper and zucchini. Cook for about 10 minutes. Add the beans, tomatoes, tomato sauce, cooked quinoa, chili powder, and cumin. Salt and pepper to taste. Simmer on low, for about 30 minutes. Serve with creamy cornbread.

Creamy Cornbread - makes one 8x8 pan or 24 mini muffins (I ended up doing both)

1 cup cornmeal
1 cup all purpose flour
2 teaspoons baking powder
pinch of salt
1 egg, lightly beaten
1 cup sour cream
1 284ml/10oz can of creamed corn (old school!)
2 tablespoons olive oil
1 tablespoon chili flakes (I made a batch without, so kids would eat)



Preheat oven to 400f. Grease and line a square pan or muffin tin with parchment paper or paper cups.
In a large bowl, mix together the cornmeal, flour, baking powder, salt, and chili flakes. Combine well, then add sour cream, egg, creamed corn and oil and stir until just blended. Pour into an 8x8 pan or spoon into mini muffin tin. Bake for about 20-25 minutes until just a little golden in colour or a skewer, inserted in centre, comes out clean.








13 comments:

Amy Walters said...

Chili is one of my favourite fall fares. It's cooled off quite a bit this week out here in Winnipeg...so a pot of this would go down oh-so-well. Happy weekend to you Janis!

May said...

That looks delicious!!!

Holly said...

I just had breakfast, and now I'm hungry again!! Lol. Looks delicious :)

Carol@TheDesignPages said...

Thank you for this!! My daughter and I are both vegetarians and I am always so thankful to find new recipes recommended by others. I'm pinning this for future fall meals!!

lisaroyhandbags said...

That chili looks delicious! And I've always been a sucker for corn bread :) Off to check out what you've been up to while I was away! Xo

Will @ Bright.Bazaar said...

This looks sooooo good, Janis! P.S. Super hot in London, too! x

PinkPanthress said...

You totally bought me with the red onion & kidney beans!
:) This one I will be cooking for my parents next week!

jenniferdouglas said...

Relieved to hear that you didn't cook this one up right now! It looks delicious, maybe I could put it in the crock pot and set it up outside? Keep the heat from getting in. Cornbread might be a bit tougher...possibly leave it in the sun to bake ;)

jenniferdouglas said...

Relieved to hear that you didn't cook this one up right now! It looks delicious, maybe I could put it in the crock pot and set it up outside? Keep the heat from getting in. Cornbread might be a bit tougher...possibly leave it in the sun to bake ;)

Angela said...

It has been freezing in my part of the world so this recipe is perfect! Looks so yummy x

Jan Halvarson said...

my kinda meal! looks delicious!

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