This chili has a secret ingredient to bring out an earthy, smoky sweet taste – unsweetened cocoa powder! I promise this is what makes it, so don’t leave it out.
Easy Vegetarian Chili
1 medium onion, chopped
5 cloves garlic, minced
2 zucchinis, halved and sliced
4 large carrots, sliced
1 ½ cups frozen corn
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can chopped tomatoes
1 tbsp cumin powder
1 ½ tbsp chili powder
1 tsp cinnamon powder
1 ½ tsp unsweetened cocoa powder
2-3 cups broth of your choice
Salt and pepper to taste
2 tbsps olive oil
Chopped cilantro and grated cheddar to taste
Optional: 1 packet veggie ground round, TVP, or ground beef
1. Sautee onion and garlic in 2 tbsps olive oil until softened.
2. Add zucchini, carrots, corn, and spices. Stir and sauté for 5 minutes.
3. Add broth and bring to a boil, then add beans and tomatoes. Simmer until vegetables are cooked and chili comes to your desired consistency.
Mexican Cornbread
*modified from this recipe
½ cup softened butter
½ cup white sugar
4 eggs
1 can cream-style corn
5 large green chile peppers, chopped
1 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsps baking powder
½ tsp salt
Optional but highly recommended: ½ tsp onion powder, ½ tsp garlic powder, ½ tsp cayenne pepper powder
1. Preheat oven to 300 degrees F, and lightly grease 9x13 baking dish (I used coconut oil).
2. Cream butter and sugar. Beat in eggs. Mix in chilies and cheese.
3. Mix in flour, cornmeal, baking powder and salt until smooth. Pour in pan.
4. Bake for approximately 1 hour, or until knife inserted in center of pan comes out clean.
ENJOY!
Easy Vegetarian Chili
1 medium onion, chopped
5 cloves garlic, minced
2 zucchinis, halved and sliced
4 large carrots, sliced
1 ½ cups frozen corn
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can chopped tomatoes
1 tbsp cumin powder
1 ½ tbsp chili powder
1 tsp cinnamon powder
1 ½ tsp unsweetened cocoa powder
2-3 cups broth of your choice
Salt and pepper to taste
2 tbsps olive oil
Chopped cilantro and grated cheddar to taste
Optional: 1 packet veggie ground round, TVP, or ground beef
1. Sautee onion and garlic in 2 tbsps olive oil until softened.
2. Add zucchini, carrots, corn, and spices. Stir and sauté for 5 minutes.
3. Add broth and bring to a boil, then add beans and tomatoes. Simmer until vegetables are cooked and chili comes to your desired consistency.
Mexican Cornbread
*modified from this recipe
½ cup softened butter
½ cup white sugar
4 eggs
1 can cream-style corn
5 large green chile peppers, chopped
1 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsps baking powder
½ tsp salt
Optional but highly recommended: ½ tsp onion powder, ½ tsp garlic powder, ½ tsp cayenne pepper powder
1. Preheat oven to 300 degrees F, and lightly grease 9x13 baking dish (I used coconut oil).
2. Cream butter and sugar. Beat in eggs. Mix in chilies and cheese.
3. Mix in flour, cornmeal, baking powder and salt until smooth. Pour in pan.
4. Bake for approximately 1 hour, or until knife inserted in center of pan comes out clean.
ENJOY!
