Veggie-Packed Chili with Cornbread

Name: Veggie-Packed Chili with Cornbread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 2 Cups Cornmeal; 1 Cup Whole wheat flour; 4 Tsp Baking powder; 3 Tbsp Brown or raw sugar; 1/4 Tsp Salt; 1 Tbsp Flax seed (whole or ground); 1/2 Cup Water; 1 Cup Non-dairy milk; 1/2 Cup Unsweetened applesauce; 1 Medium onion, diced; 2 Cloves Garlic, minced; 2 Medium carrots, diced; 2/3 Cup Vegetable broth or water; 1 Tsp Chili powder; 2 Tsp Cumin; 1 Tsp Sweet (regular) paprika; 2-15 Ounce Cans Diced tomatoes; 1/2 Tsp Dried oregano; 1/2 Tsp Liquid smoke or smoked paprika; 10-12 Ounces Frozen spinach; 2 1/2 Cups Cooked kidney or pinto beans (or 2-15 oz. cans, drained and rinsed); 1 Cup Frozen corn; 1/2 Cup Vegetable broth or water; 1/4 Tsp Ground black pepper; Salt, to taste (optional)

By Emma Roche

Serves: 6

Prep Time: 20 min

Cook Time: 50 min

Ingredients

For the Cornbread:

2 Cups Cornmeal

1 Cup Whole wheat flour

4 Tsp Baking powder

3 Tbsp Brown or raw sugar

1/4 Tsp Salt

1 Tbsp Flax seed (whole or ground)

1/2 Cup Water

1 Cup Non-dairy milk

1/2 Cup Unsweetened applesauce

For the Chili:

1 Medium onion, diced

2 Cloves Garlic, minced

2 Medium carrots, diced

2/3 Cup Vegetable broth or water

1 Tsp Chili powder

2 Tsp Cumin

1 Tsp Sweet (regular) paprika

2-15 Ounce Cans Diced tomatoes

1/2 Tsp Dried oregano

1/2 Tsp Liquid smoke or smoked paprika

10-12 Ounces Frozen spinach

2 1/2 Cups Cooked kidney or pinto beans (or 2-15 oz. cans, drained and rinsed)

1 Cup Frozen corn

1/2 Cup Vegetable broth or water

1/4 Tsp Ground black pepper

Salt, to taste (optional)

Directions

1 Preheat the oven to 375F. Line a medium-sized (7-9 inch) cake tin or baking dish with baking paper.

2 Prepare the cornbread. Combine the cornmeal, flour, baking powder, sugar and salt in a large mixing bowl, and stir to combine. In a separate bowl, combine the flaxseed, water, non-dairy milk and applesauce, and whisk to combine. Add the wet ingredients to the dry, and mix gently with a fork until just combined. Be careful not to over mix the batter as this can result in a tough cornbread. Pour batter into the lined tin, and bake for 25 minutes until firm.

3 While the cornbread bakes, make the chili. Combine the onion, garlic, carrots, and 2/3 cup of vegetable broth in a large pot. Saute over a high heat for 5-6 minutes until the onions are soft. Reduce heat to medium, and add the chili powder, cumin,and sweet paprika. Cook, while stirring, for 1-2 minutes until the spices become fragrant. Add a little more water if necessary to prevent sticking.

4 Add all remaining ‘chili’ ingredients, except for the salt, and stir to combine. Cover the pot with a lid, and leave to simmer for 20 minutes.

5 Once the cornbread is done, remove it from the oven. Leave to cool for 10 minutes before turning out on a wire rack, and slicing into 6 even pieces.

6 When the chili has finished cooking, remove it from the heat. Serve immediately,with a piece of cornbread on the side.

7 You can season your chili with salt and/or hot sauce to taste, if desired. It is best to do this at the table rather than during cooking.

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