Sunday, September 21, 2008

Chili and Cornbread

Sunday is coming to a close :(. The rest of my day today was spent cleaning the house and cooking. For dinner tonight, I made the Ellie Krieger chili I posted about here. The chili contains three kinds of beans- black, pinto, and kidney. I also added corn (when I added the beans) and used 1 1/2 cups of water instead of two. I used 1 1/2 tablespoons of chili powder instead of the chipotle chile in adobo sauce. For the ground beef, I used the 93/7. The recipe is also great with turkey. To go with the chili, I made Cookie Baker Lynn's Yankee Cornbread. It was very delicious (although I think I will use 1/2 tsp of salt or maybe omit it all together next time).


After dinner, I made up a half batch of these oatmeal chocolate chip cookies for Josh's lunches this week. I didn't have butter so I used smart balance. Here they are stored in our cookie jar.
Does anyone have any good recipes for vegetarian chili? Let me know :) Have a good Monday!!

12 comments:

Bridget said...

That chili looks awesome...it's definitely chili season...and corn bread is SOOO good with it!!

Your pumpkin bread from earlier looks so good!! I need to make some soon:)

Esi said...

Ellie makes some really good things. You know, a while back I saw a recipe for a quinoa chili on Closet Cooking. You should check it out!

Erin at caretoeat.net said...

I've got a great vegetarian chili recipe that I found in Men's Health of all places. Let me know if you want it! :)

HangryPants said...

If those cookies were in my home they would be stored in my belly!

jenngirl said...

Mmm chili and cornbread, so good. I can't wait until it's actually cold enough here to enjoy it!

mangotriathlete said...

Vegetarian chilli - well, I usually just improvise with whatever kinds of beans are around the house, bell peppers, jalapenos, tomato (any kind, or a mixture), onion, garlic powder, red pepper flakes, and diced carrots and peas. I usually add in barley or quinoa too for the thickness and the grains.
I know I'll be trying that cornbread soon!

sportsnutritionliving said...

That is so sweet you made the cookies.. I am going to make tinas oatmeal bars this weekend for the boyfriend bday and also the double PB banana cupcakes from peanut butter boy!

The carob powder I got from a local health food store it comes in a container but well worth the buy... I use it so much... I found it by the baking area!

VeggieGirl said...

Chili + cornbread + cookies = comfort food!!!! Yum.

Vegetarian/Vegan chili recipe:


http://blog.fatfreevegan.com/2007/01/thick-and-hearty-pinto-bean-chili.html

Bridget said...

Yeah you can definitely add me! I guess I missed the blogging ettiquite...woops...I just kind of added people when I was setting mine up...hope that was okay!

Monica said...

The chili and cornbread looks great! There's nothing more comforting when it's cold out!

How did you become certified to teach group classes? Its something I'm interested in and would love to learn more about!

Meghann said...

I lvoe the cookie jar. The only cookie hard I own holds doggie biscuits

Erin at caretoeat.net said...

1 T olive oil
I small onion, sliced
1 can diced tomatoes w/ jalapeno peppers
1 can each chickpeas, black beans, kidney beans, and cannelini beans, rinsed and drained
1 can low-sodium veg stock
1/4 t each salt and cumin
1/8 t cinnamon
Hot sauce to taste
Liquid smoke (optional)

In a pot, heat oil on medium low. Add onion and saute until soft (3-5 minutes). Add tomatoes with juice, chickpeas, beans, broth, and spices. Stir and bring to a boil, then reduce heat and simmer for 20 minutes. Add hot sauce and liquid smoke (I love both) to taste. Makes ~15 servings and freezes really well!