CHILI & CORNBREAD
The New England winter is definitely starting to get to me and the only way to get through it without going crazy is to just keep making delicious comfort food! Chili was a classic dish in my family that we would often eat throughout the week over baked potatoes, with cornbread, or brown rice. I never though to make this amazing combination together until I saw this one pot recipe on Pinterest from an Italian food blogger, KitchenBloodyKitchen! Here is her recipe/page that gave me the inspiration to try this. This recipe actually doesn't make that much of a mess either since it is a one pot meal! I of course needed a sour cream sub for the chili so I made a cashew sour cream that always the does the trick.
Oh and how could I forget, the star of the show... MY NEW STAUB! This beauty is my new favorite addition to my kitchen. It is the 5 qt coquette in Grenadine and was almost too pretty to even cook in. I used to have a normal dutch oven but when there was an incident with a roommate and a metal spatula and some burnt meatballs I needed an upgrade. This dutch oven was definitely an investment but one that will hopefully last me my whole life! I am so excited to try making bread in it in the near future. Please leave any dutch oven recipe suggestions in the comments.
ONE POT CHILI & CORNBREAD RECIPE
Yield: 6+ servings
Time: 1:30 cooking // 1 hour cool down
For the Chili
28 oz crushed tomatoes
1 yellow onion, diced
3 cloves of garlic, minced
1 red bell pepper, diced
1 orange bell pepper, diced
1 medium sweet potato, 1/2 in. cubes
1 15oz can of red kidney beans
1 15 oz can of lentils (or sub dried red lentils)
1 15 oz can of corn
1 bay leaf
1 large handful of spinach
1 tsp maple syrup
8 oz tomato sauce
1 cup vegetable broth
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp chipotle pepper
1/2 tsp cumin
1 tsp liquid smoke
small handful of cilantro, chopped
For the cornbread:
*based off the Forks Over Knives Corn Muffins Recipe
1 cup oat or spelt flour (I used half and half)
1 cup cornmeal
1/2 cup applesauce
1/2 cup maple syrup
1 tsp baking powder
1 tsp baking soda
1 tbsp ground flax
1 tsp psyllium husk or xanthum gum
1 cup soy or almond milk
1/2 tsp salt
Start by sauteing the onion and bell peppers on medium heat until softened, about 3 minutes.
Add the garlic, sweet potato, liquid smoke, and seasonings, cooking for 3-4 minutes until sweet potato is lightly softened.
Add the lentils, kidney beans, crushed tomatoes, tomato sauce, maple (cuts the acidity of the tomatoes), bay leaf, corn, cilantro, and vegetable broth. Cover and reduce heat to medium low, let simmer for 25-30 minutes.
Remove the bay leaf.
If you like your chili chunky, leave as is, if you like it creamier use an immersion blender to pulse a few times.
Add the spinach, cook till wilted. Remove from heat.
Let cool for 1 hour minimum.
Preheat oven to 375F
To make the batter for the cornbread combine the flax, psyllium husk, and plant milk, let sit for 5 minutes.
Whisk together the applesauce and maple syrup, then add the plant milk mixture.
Add in the dry ingredients and mix till there are no lumps but do not over mix!
*Add a can of corn kernels if desired.
Layer the batter over the chili making sure to have at least 1 in of free space in your pot for it to expand or the chili to bubble.
Bake for 35-40 minutes or until the top is golden brown and a knife comes out clean.
Serve with green onions and cashew sour cream (recipe below)
CASHEW SOURCREAM RECIPE
1 cup cashews
1 1/2 cups water
3 tbsp lemon juice
2 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp psyllium husk (or agar)
Soak cashews for a minimum of 2 hours
Blend all ingredients until smooth, refrigerate for 1 hour + to let thicken