Whether you’re hosting your own Superbowl party or attending someone else’s, we all expect to see chili as part of the spread. Here’s a recipe that takes ordinary chili to the next level and a simple, easy to make, cornbread recipe to accompany. Although the chili recipe is vegan as-is, meat can easily be added for the carnivores.
Black Bean & Chocolate Chili (from Kozmic Blues on Food.com)
15 minute prep time, 20 minute cook time. Serves 8.
2 tablespoons olive oil
1 1/2 cups chopped onions
4 garlic cloves, minced
1 stalk celery, sliced
1 -2 jalapeno chile, minced
1 tablespoon cumin
2 teaspoons oregano
1/2 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon ground coriander
1 tablespoon chili powder
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt, to taste
1 1/2 cups chopped bell peppers
2 (14 1/2 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1/2 ounces semisweet chocolate (about 1/4 cup)
vegan cheddar cheese or tofu sour cream or scallion, for serving
1. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
2. Add the celery and chile, cover and cook for another five minutes more.
3. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
4. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
5. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions.
6. Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
Grandma’s Cornbread Made Vegan (from Vegweb.com)
1/4 cup water
3 teaspoons Ener-G Egg Replacer
1 cup organic corn meal
1 cup unbleached flour
1/2 cup sugar or sugar substitute*
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rice or soy milk
1/3 cup of vegetable oil
1. Preheat oven to 375 degrees Fahrenheit.
2. In a measuring cup, mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
3. In bowl, combine dry ingredients (corn meal, flour, sugar, baking powder, baking soda, and salt). Mix in nondairy milk, oil, and then egg replacer; mix well.
4. Pour batter into greased baking pan. (I use a medium cast iron skillet for my vegan cornbread and cakes, but be creative)
5. Bake for 20 to 25 minutes or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.
* If you use a vegan sugar substitute, note that not all subs are 1:1.
15 minutes, Cooking time: 20 to 25 minutes
20 to 25 minutes
8 to 10
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