Scott and I made this tonight sans the cocoa powder because I forgot to pick some up. It was still super good and I’ve got a nice full tummy! Sorry I forgot to take pictures. We were hungry and were just trying to get it made.
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A recipe from Vegetarian Times Issue: January 1, 2001
“The vegan cornbread topping on this spicy bean chili gives it just the right touch and may be used in other recipes. Serve with guacamole and thinly sliced romaine lettuce dressed with a lime vinaigrette. ”
Ingredients: Serves 8
1 tsp unsweetened cocoa powder
1/2 tsp salt
2 (19 oz) cans cooked black beans, rinsed and drained
1 1/2 cups frozen corn
1 1/4 cups vegetable broth
1 cup canned crushed tomatoes
1 Tbs tomato paste
1 tsp dried oregano
1 tsp sugar
1 1/2 tsp dried coriander
2 Tbs vegetable oil
1 large onion, chopped ( 1 1/2 cups)
1 large green bell pepper, diced (1 3/4 cups)
2 cloves garlic, minced
1 Tbs cumin
1 Tbs chili powder
Cornbread Topping
2/3 cup unbleached all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 Tbs sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup water
2 Tbs vegetable oil
Directions
1. In 4-quart Dutch oven or flameproof casserole, heat 1 1/2 Tbs oil over medium heat. Add onion and pepper and cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. In small bowl, mix cumin, chili powder, coriander, cocoa, and salt to taste
2. Add remaining 1/2 Tbs oil and spice mixture to pot; stir 1 minute over medium heat. Add remaining ingredients; gradually bring mixture toa boil, stirring occasionally. Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary. Remove pan from heat.
3. Preheat oven to 440F. Make topping: In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. Make a well in center of dry ingredients. Add water and oil to well and stir until blended. Let batter stand 2 minutes. Pour batter over chili and spread evenly (it will be thin).
4. Bake until topping is cooked through and chili is bubbly, 25-30 minutes. Let stand at least 10 minutes before serving.
Nutritional Information
Calories: 383, Protein: 16g, Total fat: 8g, Saturated fat: 1 g, Carbs: 62 g, Cholesterol: 0 mg, Sodium: 366 mg, Fiber: 15 g, Sugars: ?g
Keep posting stuff like this i really like it.