Sunday, 9 November 2008

Souper Sundays - Vegetarian Chili with a Cornbread Crust


Souper Sunday! Time to celebrate all dishes soupy or saucy with Deb of Kahakai Kitchen.
This week I made a vegetarian chili with a cornmeal crust. Perfect for today, which gave us high winds and freezing rain. Snow can't be that far behind. Sigh.

Vegetarian Chili
adapted from Deborah Madison’s Vegetarian Cooking for Everyone

I think that the seasonings are fairly personal. Experiment with the flavours you like.
1 19fl oz can beans, black or kidney.
1 zucchini, diced large
10 button mushrooms, quartered
2 tsp espazote
4 tsp cumin seeds
2 tsp dried oregano
3 onions, finely diced
3 tbsp vegetable oil
4 garlic cloves, coarsely chopped
Salt
4 tsp sweet paprika
2 chipotle peppers, minced
1 28 fl oz can diced tomatoes
2 tbsp chili powder, or to taste
2 tbsp honey
¼ cup chopped cilantro
Dash of red wine or sherry vinegar

Sauté the onion in the oil in a heavy bottom pot on medium heat until starting to brown. About 7 minutes.
Add garlic, mushrooms, zucchini, 1 ½ tsp salt, cumin, paprika, oregano, espazote, and chili powder. Lower heat and cook until onions are soft, about 5 minutes. Add tomatoes, beans, chipotle pepper, honey, and vinegar and simmer 30 minutes. Adjust seasoning to taste.
Preheat oven to 375.
Make crust.
Ladle chili into large casserole and top with crust. Place casserole on baking sheet and bake 35-40 minutes. Let stand 5 minutes before serving.


Cornbread Crust
from Pot Pies - Diane Phillips
1 cup yellow cornmeal
2 tablespoons sugar
1 cup all purpose flour
1 tablespoon baking powder
2 tablespoons melted butter
¾ cup milk
1 egg
1 cup freshly grated cheddar cheese
6 shakes Tabasco sauce
In a large mixing bowl, combine the cornmeal, sugar, flour, and baking powder, whisking to aerate the flour. Blend in the butter, milk, and egg, mix until the batter is smooth. Fold in the cheese and Tabasco. I use my hands to place small balls on top of casserole of chili. Smooth a little bit with your fingers. Bake. Don't forget to bake the casserole on a baking pan!
I like this with some plain yogurt as a tongue cooler - sour cream is good too.


I am going to go grab another bowl of chili, slip into my jammies and never leave the house again. Or at least not until spring.