Matthew's Chili and Millet Cornbread


Photo taken by Sere Vannoy from https://www.flickr.com/photos/serenejournal/2077797296.
Serves 8

Chili Ingredients:

1 small onion, diced
1 28-oz can diced tomatoes with juices
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated garlic powder
1 1/2 cups of kidney beans, cooked
1 1/2 cups pinto beans, cooked
1 large sweet potato, cooked and mashed
1 cup frozen yellow corn
1 tablespoon date ketchup or tomato paste
1 tablespoon prepared yellow mustard

1 teaspoon mild curry powder
1 tablespoon Vegan Worcestershire Sauce (or you can just use apple cider vinegar)
2 cups of No-Beef Broth
salt, to taste
pepper, to taste
cayenne powder, to taste
hot sauce, to taste


Directions:


    1. Line a medium pot with a thin layer of water.
    2. Add onion and cook over medium heat until translucent and most of water has evaporated, about 3 minutes.
    3. Add tomatoes with their juices, chili powder,cumin, oregano, and garlic and bring to a boil.
    4. Once it's boiling, reduce heat to low, cover, and simmer for 30 to 45 minutes, until the liquid has reduced slightly.  Meanwhile, prepare the corn bread.
    5. Add beans, sweet potato, corn, tomato paste, curry and vinegar, stirring to combine.
    6. Cover and turn off heat, but leave on the warm stove.  Mean while, prepare broth.
    7. Add the No-Beef Broth, stirring to combine.
    8. Set aside uncovered for 10 minutes.
    9. Give it a good stir and serve.  
    10. Add salt, pepper, cayenne, and hot sauce to taste.

     

    Millet Cornbread Ingredients:

    1 cup millet, pan-toasted
    3 cups low-sodium, oil-free vegetable broth
    1/2 cup frozen corn

     

      Directions: 

    1. Combine the millet and vegetable broth in a medium sauce pan and bring to a boil.  Reduce heat to a simmer and cook for 30 minutes or until the millet has softened and absorbed most of the broth.  Turn off the heat, but keep the pot on the stove.  Stir in the corn, cover and let sit covered for 1 hour, or until firm.  Slice and serve.

    Comments

    1. MatthewDecember 8, 2015 at 12:04 PM

      Looks great Libby! Careful with the chili powder on this one. We buy the chipotle chili powder in bulk from whole foods and one tablespoon made it plenty spicy. I also use a can of crushed tomatoes instead of diced to get a smoother chili.

      ReplyDelete
    2. MatthewDecember 8, 2015 at 12:08 PM

      Not sure if Libby posted this already but we like the broth Pacific makes http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-vegetable-broth.aspx and the one at Trader Joe's http://www.fooducate.com/app#!page=product&id=C36020D8-169F-11E0-BF92-FEFD45A4D471

      ReplyDelete
    3. UnknownJanuary 4, 2016 at 5:25 AM

      Loved it! The whole family had at least one helping. I didn't add all the broth because we like our chili thicker. The sweet potato adds another level of flavor that you don't expect.

      ReplyDelete

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