Hot and Spicy Chili with Veggie Carne and Vegan Cornbread

Hot and Spicy Chili with Veggie Carne

I invented this recipe to use ingredients I had on hand. It was delicious. Serve each 1 cup bowl with 1/4 cup brown (or white if you are not on Core) rice. Very satisfying with one peice of the vegan cornbread below.

2 cups water
1/2 cup (1 medium) raw onion
1 package light life Smart Ground Taco/Burrito style ground meat substitute
2 15-oz cans pinto beans (4 cups), drained
1 28-oz can chopped tomatoes or chopped tomatoes with onions and green peppers
4 tbsp. chili powder
1 whole dried hot red pepper, crushed

Put all the ingredients in a large pot. Stir. Bring to a boil and simmer for at least 1 hour.

2 points per cup, 3 with the 1/4 rice. Core.

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Vegan Cornbread

Adapted from The Vegetarian Chili Cookbook by Robin Robertson, the following recipe goes well with the Spicy Chili above. I removed the oil from the original recipe, reduced the soy milk, exchanged white flour for whole wheat, and replaced the fat in the recipe.

1 cup yellow cornmeal
1 cup whole wheat flour
2 tsp baking powder
1 tsp salt
3 tablespoons apple sauce
1 tablespoon sugar
1/2 cup soy milk mixed with 1/2 cup water
1 cup frozen corn kernels

Mix the dry ingredients together in a large bowl. Mix the wet ingredients and the corn in a smaller bowl. Pour the wet ingredients into the dry and mix until combined. Turn out into a lightly oiled 8" non-stick baking pan. Cook for 20 minutes in a pre-heated 350 degree oven.

Cut into 9 pieces. Serve warm. 3 points per piece.

This adds to the satisfaction of the chili meal and I enjoyed it, but if you prefer a more yellow corn color and less whole wheat taste, you can replace 1/2 cup of the whole wheat flour with all purpose flour or even corn meal. It will, however, change the point value.