As an avid supporter of Meatless Monday (and recently almost every other day of the week), I am always looking for new vegetarian dishes to cook to keep my meals interesting. With the sudden decline in temperature here in DC, I decided it would be a perfect time to make two of my favorite winter dishes, chili and cornbread.
I love making chili because you can literally throw just about anything into it and it’ll taste good (re: pumpkin chili). I wanted a classic white bean recipe for the beginning of winter, though, so I consulted my favorite iPhone app, Epicurious. I have tweaked the recipe a little to account for spiciness and and flavor.
1 tbsp olive oil
2 medium onions, chopped
1 1/2 tsp dried oregano
2 tsp ground cumin
1/4 cup chili powder
2 bay leaves
1 1/2 tsp salt
1/2 tsp ground cinnamon
1 28-ounce can whole tomatoes
3 cups vegetable broth
1 8-ounce can crushed tomatoes
3 15-ounce cans white beans, rinsed and drained
Heat oil in a large, heavy soup pot over medium heat. Add onions and sautee until light brown and tender, about 10 minutes. Add oregano and cumin and stir until well combined, about 1 minute. Stir in chili powder, bay leaves, salt and cinnamon. Add tomatoes with their juices, breaking them up with the back of a wooden spoon. Mix in broth and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to a simmer and continue to cook for 45 minutes, stirring occasionally. Add beans to chili and simmer about 10 minutes longer, until flavors blend. Discard bay leaves. Serve with shredded cheddar cheese, greek yogurt and chopped tomatoes or salsa (my three chili faves).
I’m literally obsessed with cornbread. This Bon Appetit- inspired recipe is a no-brainer.
1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tbs baking powder
1/4 tsp salt
1 cup buttermilk
1 large egg
5 tbs unsalted butter, melted and slightly cooled
3/4 cup canned corn
1 small jalapeno pepper, seeds removed and diced
Preheat oven to 375 degrees fahrenheit. Mix cornmeal, flour, sugar, baking powder and salt into medium bowl. Whisk buttermilk and egg in another medium bowl, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir until just incorporated. Fold in corn and jalapenos. Divide batter equally among 12 greased muffin cups and bake for about 15 minutes, or until an inserted toothpick comes out clean. Cool and serve with chili.