Inspired by Brian and Cari’s wedding rehearsal dinner I decided to make vegetarian chili. Surprisingly this is one meal I have never made since being vegetarian (3 years) and I couldn’t tell you why. The result is this is one of the best meals I’ve made in awhile. For some reason I have amazing luck with soups!
Ingredients (minus water and vegetable bouillon)
- First I sautéed chopped onion and garlic over medium-high heat. Once they started to soften I added the zucchini and after ~8 minutes I added the corn and green chilis. (I first steamed the corn and then sliced it off the cob).
Adding the Corn & Green Chilies to the sautéed Garlic, Onion, and Zucchini
- Once the veggies started to brown I added ~3 tbsp chili powder, ~2 tbsp cumin, ~2 tbsp Chinese five spice, ~2 tbsp vegetable bouillon, 1 can of tomato sauce, 1 large can of fire roasted tomatoes, and 2 cans of chili beans, 1 can of black beans, S&P, and ~3 cups water.
Chili
- I let the soup simmer for ~1-1.5 hours and during this time some liquid is absorbed so add more if needed.
Completed
- Garnish with avocado or for a non-vegan approach sour cream and shredded cheese.
CORNBREAD:
I used a recipe I found online and I am very impressed. The trick was to first brown the butter before mixing into the batter.
Browned Butter
- 1/2 cup unsalted butter (1 stick)
- 2 eggs
- 1 cup buttermilk or 1 cup milk and 1 T. white vinegar (skim milk works ok)
- 1 cup coarse, stoneground cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat the oven to 375 degrees and butter an 8×8″ pan.
- Melt the butter in a small saucepan over medium heat. Continue cooking about 10 minutes until it is turning a light brown and has a delicious, nutty aroma. Do not skim, keep all those browned milk solids.
- Whisk together the eggs and buttermilk. Drizzle in the butter, whisking constantly to avoid cooking the eggs.
- Whisk together the dry ingredients in a separate bowl.
- Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
- Pour into the pan and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out dry.
Cornbread
I forgot the avocado!
