Vegetarian Chili with Corn Bread Muffins

Chili is most definitely not a meal I’ve ever been used to having growing up in my household… Once again, it’s one of those dishes that my mom doesn’t really enjoy thus never bothered making it for us. I guess I’m looking to rebel because I try to make dishes like these just to prove her wrong about what qualifies as a good meal and what doesn’t. I have to say: this chili was actually pretty good and even my brother ate his entire bowl. He didn’t realize there were any vegetables in it I guess… The response I got from my mom for this recipe was very positive so I encourage you to all try this one! She says, and I quote: “This was really good. I would never order it in a restaurant and so long as you never make it again, I enjoyed it.” I have NO IDEA what that means, but in her words, that’s very positive!

Ingredients for the Chili:

1 Tbsp of Vegetable Oil

1 Cup of Chopped Celery

1 Pepper (yellow is always my go-to colour)

1 Yellow Onion (chopped)

2-3 Cloves of Garlic (minced)

1 Can Diced Tomatoes

1 Can of Vegetarian Spicy Chili (I used an organic tofu can from Whole Foods, nobody noticed)

1 Can of Kidney Beans

1 Can of Black Beans

1 Tbsp of Cumin

1 Tbsp of Chili Powder

1 Tsp of Red Pepper Flakes

Green Onion

In a Dutch oven, or beautiful Le Creuset pot, heat the oil on medium high heat. Cook the celery, onion, pepper and garlic for 3 minutes.

Stir in the remaining ingredients. Bring to a boil, and reduce heat. Simmer for an hour. Sprinkle with grated cheese, sliced green onion and sour cream (we didn’t have any!) and enjoy.

Ingredients for the Cornbread:

1 Cup of Flour

1 ½ Cup of Cornmeal

2 Tsp of Baking Powder

½ Tsp of Baking soda

½ Tsp of Salt

1/4 Tsp of Pepper

1 ¼ Cup of Milk

1 Egg

4 Tbsp of Butter (melted)

In a small bowl, combine the dry ingredients. In a larger bowl, whisk the egg, butter and milk. Mix the dry ingredients into the wet ingredients and stir until combined, and dough-like. Fill a greased muffin pan (12 regular sized muffins, 24 minis) ¾ full and bake in a 400-degree oven for 15 minutes. The muffins should be golden on the top. Serve warm (always with butter) as a side for the vegetarian chili.

Bon Appétit!