Morgan's Veggie Chili and Whole Grain Cornbread

There is just something about a hearty, healthy, warm bowl of chili to make me smile on a day like yesterday, which was cold, wet, and rainy all day.  So here is my own special chili recipe that I have been making for years to share with all of you...of course I had to whip up some whole grain cornbread too. Cornbread and chili go perfectly together. This is the first time I have been completely happy with my cornbread! It turned out perfect! To me this is the best kind of Fall food! 

Morgan's Veggie Chili

with whole grain cornbread

Serves 4-6

printable recipe

What You Need:

3-4 cloves garlic, minced

1 large yellow onion, chopped

2 Tbsp. olive oil

1 green bell pepper, chopped

1 red bell pepper, chopped

1 zucchini, chopped

2 tsp cumin

2 tsp chili powder

1/4 tsp dried mustard

1/4 tsp coriander

pinch of cayenne pepper

1 1/4 tsp salt

1 15-ounce can pinto beans, drained and rinsed well

1 15-ounce can black beans, drained and rinsed well

2 14.5-ounce cans diced tomatoes (no salt added)

1 1/2 cans water (using one of the empty bean or tomato cans)

1 pkg. of Yves meatless ground

recipe for whole grain cornbread (follows)

To Make:

Heat olive oil in a large soup pot. Add the onions and garlic and saute untill the onion is softened, about 5 minutes. Then add the bell peppers, zucchini, and spices. Saute a few more minutes. Add the rest of the ingredient except avocado and meatless ground. Bring to a boil, then reduce the heat to low, cover, and simmer for about 35 minutes,stirring occasionally. During the last 5 minutes add the meatless ground to the soup, crumbling it in your hands as you add it. Taste and add any additional salt to your own liking. Garnish each bowl with sliced avocado, and serve with warm cornbread.

Whole Grain Cornbread:

1 cup cornmeal

1 cup white whole wheat flour

1/4 cup evaporated cane juice sugar (regular sugar will work fine too)

1 Tbsp. baking powder

3/4 tsp salt

1 cup soymilk, almond milk, or milk of choice

1/3 cup canola oil

1 Tbsp. arrowroot powder or cornstarch, mixed with 4 Tbsp. water

1/8 tsp xantham gum (opt., but improves the texture slightly, helps the cornbread bind together better)

preheat oven to400 degrees. Grease a 8 inch square baking dish. Mix all of the dry ingredients together. Then add the wet to the dry. Pour into the baking dish and cook for 20 minutes.