Chili and Cornbread

Going to make them tonight since Casey is coming back to town after a week of work traveling. Hope this is gonna make my boy feel right at home :D

Veggie chili

Ingredients

• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon each chipotle chili powder and red pepper flakes
• 14 ounces extra-firm tofu, frozen and thawed
• 2 (14-ounce) cans diced tomatoes, undrained
• 1 (28-ounce) can crushed tomatoes
• 1 (4-ounce) can diced jalapenos, drained
• 1 (4-ounce) can green chiles, drained
• 2 (14-ounce) cans black beans, drained and rinsed
• 1 (14-ounce) can dark kidney beans, drained and rinsed
• 1/2 cup frozen corn
• 1/2 cup whole roasted cashews
• Salt and freshly ground black pepper
• Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional

Directions

In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.

Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

Corn Bread

Ingredients

• 1 cup cornmeal
• 1 cup spelt flour (Will use a combo of oat flour and almond meal)
• 5 teaspoons baking powder
• 1/4 teaspoon sea salt
• 2 tablespoons safflower oil (Will use light olive oil)
• 1 1/4 cups water
• 1 tablespoon maple syrup

Directions

1. Preheat oven to 350 degrees.
2. Grease a 2 quart casserole dish.
3. Mix wet and dry ingredients separately, then combine until just mixed.
4. Pour into casserole dish, and bake approximately 22 minutes.
5. Best served hot out of the oven!

Will also add some grated carrots and see how it turns out.