Vegetarian chili and Cheddar Jalaleno CornBread

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OK so this is a recipe packed day. 

I have like 4 recipes to share. But Less is more or more is more... or less is more when it has to do with bees... Wait what!?.. is more 

OK hmm I just confused myself.. LOL so  anyways I will do 2 today and 2 tomorrow!!!

 

So Ill start with the one everyone wanted the recipe for. If you want to share it with your friends... you can pin it on Pinterest or Facebook or Google or whatever... Ok Lets start with the Cornbread first.

Vegan Gluten Free Jalapeno and Cheddar Cornbread!

 

Ingredients:

1 1/8 cups yellow cornmeal (Cornmeal is naturally gluten free.. just read package for no added ingredients)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup All purpose gluten free flour (Bob's redmill)
1 1/4 cups buttermilk ( I make my own from 1 tablespoon lemon juice to one cup of coconut milk (you can do this to any milk you like to use)
2 egg white lightly beaten (Ener-G egg sub works very well)
1/4 cup sharp cheddar cheese, shredded (vegan cheddar cheese find this at any health food market... you want to try the brand that works best for you taste wise)
2 tablespoons mild green chiles, chopped

 

Directions:

Preheat oven to 450º.

Prepare an 8 x 8 inch baking pan with non-stick cooking spray and dust
with 2 tablespoons of cornmeal.

Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt
and flour.

In another bowl combine buttermilk, eggs, cheese and chile,
then stir into the dry ingredients. Pour batter into the prepared baking pan and place in
upper third of oven. ( That is the top rack middle of Oven)

Bake 30 minutes or until dough is firm in center.

Now for the Chilli!!! Let me just say... Amazing!!! it packs all the nutrition use veggie-mates need and all of the flavor... Who said vegan food isn't delicious!!!

Black Bean and Cumin Vegetarian Chili

 

 

 

Ingredients: Yield about 6 Servings (I cook for one so I everything I make is store and freeze friendly)

 

2 Tablespoons Evoo

1 Large Red Onion Chopped

1 Large Bell Pepper (any color) Chopped

 1 1/2 TableSpoon cumin seeds

4 teaspoons minced canned chipotle chilies

2 15-ounce cans black beans, rinsed (get less sodium or no sodium)

1 15-ounce can of kidney beans or chili beans rinsed

2 14-1/2 cans diced tomatoes with roasted garlic

2 cups vegetable broth (no msg kind)

Directions:

Heat oil in Large pot over Med-High heat. Add Onions, Bell Pepper, and cummin seeds. 

 

 

Saute until onion is soft, Stirring Frequently, About 10 minutes. Add chipotle chilies and stir about 30 seconds.

 

Add Beans, diced tomatoes with juices, and vegetable broth; bring to boil. 

 

 

Reduce heat to medium simmer uncovered until liquid is reduced by about half, stirring occasionally, about 30 minutes. Next transfer 2 cups chili to processor (should have gotten a ninja by now!!! :) )Blend to coarse paste

 

 

 

 Return to pot Simmer chili to thicken if serving the same day... If freezing or storing chili will thicken over night. 

 

 

If the salt content is not good enough... you can now season to taste (less is more) and Serve!!!

 

 

I hope you enjoy these recipes as much as I did!!! From my kitchen to yours! Bear Hugz!!