Friday, April 6, 2007

Ho'made Spicy TVP Chili and Sweet Skillet Cornbread

Chili and Cornbread!
Huge pot of chili!

I made a HUGE pot of Chili tonight. For no other reason than it sounded good. And it was. I served it up with some good ol' skillet cornbread, and I was a happy gal.

These are both my own recipes and I don't want to brag, but DAMN this meal was tasty!

The Chili:
2 tbsp extra virgin olive oil
2 medium yellow onions, diced
1 whole head, or 8-10 cloves of garlic, minced
1 Orange, Yellow or Red Bell Pepper (Not Green), Seeded and diced (optional)
2 15 oz cans of diced tomatoes with the juice(No salt added)
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 15 oz can kidney beans, drained
1 15 oz can tomato sauce
3 tbsp hot chili powder
3 tsp cumin powder
1 tsp sea salt
1 tsp ground black pepper
1 cup TVP granules

Put oil in a large pot. On medium-high heat, add onions and garlic. Heat until onions are translucent and garlic is fragrant. Add bell pepper (optional) and all cans,stir well. Add spices, stir well. Add TVP granules, stir well. Reduce heat to medium-low and cover. Simmer for 1 hour, stirring every once in a while.

Serves 8 hearty bowls.
Per Serving:
Cal: 406, Fat: 6g, Carb: 70g, Prot: 23g, Fiber: 18g

Skillet Cornbread
The Cornbread:
Ingredients:1 cup all purpose flour
3/4 cup yellow cornmeal
3 tbsp sugar
2 1/2 tsp baking powder
1 tsp salt
1 tbsp Earth Balance
3 tsp Ener-G egg replacer
4 tbsp warm water
1 cup plain soy, rice or almond milk
1/4 cup canola oil
1/2 of a 15 ounce can of yellow corn, drained

Preheat oven to 400 degrees. Mix egg replacer well with warm water and set aside. Put 1 tbsp EB in the skillet and put it in the oven until it's melted. Mix flour, cornmeal, sugar, Baking Powder and salt in a medium sized bowl. Take the skillet out of the oven and swirl the EB around until the bottom of the skillet is coated. In a seperate bowl mix together soy milk, oil and egg replacer mixture. Mix wet into dry and mix up until just moistend. Fold in the corn. Pour batter into skillet and bake for 15-25 minutes, or until a toothpick inserted into the center comes out clean. Serve Warm.

Makes 8 big wedges.
Per Wedge:
Cal: 222, Fat: 9g, Carb: 33g, Prot: 4, Fiber: 2
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni