Friday, April 6, 2007

Ho'made Spicy TVP Chili and Sweet Skillet Cornbread



Chili and Cornbread!
Huge pot of chili!



I made a HUGE pot of Chili tonight. For no other reason than it sounded good. And it was. I served it up with some good ol' skillet cornbread, and I was a happy gal.

These are both my own recipes and I don't want to brag, but DAMN this meal was tasty!

The Chili:
Ingredients:
2 tbsp extra virgin olive oil
2 medium yellow onions, diced
1 whole head, or 8-10 cloves of garlic, minced
1 Orange, Yellow or Red Bell Pepper (Not Green), Seeded and diced (optional)
2 15 oz cans of diced tomatoes with the juice(No salt added)
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 15 oz can kidney beans, drained
1 15 oz can tomato sauce
3 tbsp hot chili powder
3 tsp cumin powder
1 tsp sea salt
1 tsp ground black pepper
1 cup TVP granules

Directions:
Put oil in a large pot. On medium-high heat, add onions and garlic. Heat until onions are translucent and garlic is fragrant. Add bell pepper (optional) and all cans,stir well. Add spices, stir well. Add TVP granules, stir well. Reduce heat to medium-low and cover. Simmer for 1 hour, stirring every once in a while.

Serves 8 hearty bowls.
Per Serving:
Cal: 406, Fat: 6g, Carb: 70g, Prot: 23g, Fiber: 18g



Skillet Cornbread
The Cornbread:
Ingredients:1 cup all purpose flour
3/4 cup yellow cornmeal
3 tbsp sugar
2 1/2 tsp baking powder
1 tsp salt
1 tbsp Earth Balance
3 tsp Ener-G egg replacer
4 tbsp warm water
1 cup plain soy, rice or almond milk
1/4 cup canola oil
1/2 of a 15 ounce can of yellow corn, drained

Directions:
Preheat oven to 400 degrees. Mix egg replacer well with warm water and set aside. Put 1 tbsp EB in the skillet and put it in the oven until it's melted. Mix flour, cornmeal, sugar, Baking Powder and salt in a medium sized bowl. Take the skillet out of the oven and swirl the EB around until the bottom of the skillet is coated. In a seperate bowl mix together soy milk, oil and egg replacer mixture. Mix wet into dry and mix up until just moistend. Fold in the corn. Pour batter into skillet and bake for 15-25 minutes, or until a toothpick inserted into the center comes out clean. Serve Warm.

Makes 8 big wedges.
Per Wedge:
Cal: 222, Fat: 9g, Carb: 33g, Prot: 4, Fiber: 2

9 comments:

  1. what a great blog you have!
    thanks for the recipe

    ReplyDelete
  2. for the chili ingredients, you posted "1 15 oz can tomato sauce" in two seperate places. so is it 2 15 oz cans, then? just checking :)

    ReplyDelete
  3. alaina...nope...just one, that's a typo, I am going to fix it right now! Thanks for the heads up!

    ReplyDelete
  4. I miss cornbread! I don't have a cast iron skillet, they cost over 200 Singapore dollars here!!

    I think muffin sized cornbreads are very cute..can I bake them in oiled muffin trays? I'm also trying to refrain from using my remaining EB that I bought in LA, saving it to make frosting for my friend's birthday cake!

    ReplyDelete
  5. mustard,
    that should be fine...probably bake for 12-15 minutes.

    ReplyDelete
  6. Oh mama this was good. I've tried several recipes since I posted last and they're all winners, the blueberry pancakes, sweet potato buns, chili, cornbread that I left the sugar out of but was still killer good. Question tho.. in the pic above of the bowl of chili, there is a dollop of something on the chili.. cashew "cream"? hummus? i'd love to find out.
    I've also learned a LOT from the list to the right of ingredients to avoid. most i had no idea on.
    Love your site, please never change!
    Cheryl in Texas

    ReplyDelete
    Replies
    1. Cheryl,
      You are so sweet! That dollop is vegan sour cream...made with cashews.

      Delete
  7. I made this again last night, both cornbread and chili. I wanted to share this.. last time I put the rest of the can of corn in the chili. This time I put it all in the cornbread. I also added a very small can.. I think it is 4oz, of diced green chiles to the cornbread, that I drained and blotted dry with paper towel. Very good!
    Last time I added just a pinch of cayenne pepper to the dry ingredients, stirring it in really well, to add a kick to the cornbread. I also don't add sugar. I grew up in the south and am in Texas now, sugar in cornbread would get a person shot here. And, I'm already dodging bullets for being vegan. Ha!
    Cheryl in Texas

    ReplyDelete
  8. I've been making this recipe for years now, and don't bother with any others. Even my meat eating friends and relatives go "gaga" over it. I'm so glad I have it! :)

    ReplyDelete

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni