Saturday, November 27, 2010

savory saturday: spicy vegetarian chili


1 T olive oil
1 onion
2 cloves garlic
1 jalepeno (I used two!)
1 red pepper
1/2 tsp dried oregano
1/2 tsp chipotle chili powder
1 c tomato sauce
4 c water
1 15-oz can black beans (drained)
1 15-oz can pinto beans (drained)
1 15-oz can kidney beans (drained)
1 lb frozen sweet corn, thawed
pepper jack cheese


Mince garlic, chop onion and peppers. I used two jalepenos (and extra garlic) because I like my chili *hot*!

Heat oil in large saucepan and sautee onions. Meanwhile, drain beans in a colander and pour a glass of wine for sipping (remember what I said about non-negotiable cooking steps...).

Add garlic, jalepeno, red pepper.

Add oregano and chili powder. Stir/cook ~3 min.

Add beans...

...tomato sauce...
(In the heat of the moment, I accidentally added 3 c of crushed tomatoes, so I just added less water--worked out fine!)

...and corn. Bring to a boil, reduce heat to low, and simmer (20 min).

Crush 1/3 of the beans to thicken the soup--I crushed them against the side of the pan with a fork. Cook another 10 min.

Before the chili started simmering (20 min ago), I pre-heated the oven to 425, placed a cake pan in the oven, and prepared a...


1 3/4 c cornmeal
3/4 c flour
1 tsp salt
2 tsp baking powder
1 1/2 c whole milk
1 egg
4 T butter, melted


Combine dry ingredients in a large bowl, then add milk, egg and melted butter.

Grease pre-heated pan with butter and fill with batter.

Put cornbread in oven just after beans have been added to the chili, and cook 22-25 min, until bread begins to brown.

Butter cornbread, scoop large helping of chili into enormous bowl, top with shredded pepper jack cheese, and...



  1. ...this looks ridiculously delicious. And bonus points for it being vegetarian.

  2. Mmm, corn bread is my favourite. Would make this if I hadn't already spent 95% of this weeks budget on day 3. Maybe next weekend!