Monday, November 14, 2011

Simple yet delicious chili and gluten free cornbread!


Chili and cornbread is one of my all-time favorite fall/winter meals.  This is a simple chili to make, but it has a wonderful depth of flavor thanks to the chipotle, cocoa and balsamic vinegar.  Feel free to substitute quinoa or millet for the bulgur if you are gluten free.
  • 14 oz tofu, frozen, defrosted, squeezed dry and cubed
  • 4 T olive oil
  • 1 large onion, diced
  • 10 cloves garlic, chopped
  • 1 green pepper, diced
  • 1 small sweet potato, small chop
  • 1 t ground cumin
  • ½ t cumin seeds
  • 1 t oregano
  • 4 T chili powder
  • 1 T chipotle
  • 1 teaspoon sea salt
  • Freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1.5 c kidney beans
  • 1 T dark cocoa powder
  • ½ c bulgur
  • 28 ounce can diced tomatoes and their liquid
  • 2-4 cups water as needed
  • ½ cup cilantro, chopped
  • Salt/Pepper to taste
  • Garnish with sour cream, guacamole, onions and limes
Method:
  1. In a heavy bottomed soup pot over medium heat sauté the onion, garlic, peppers and spices (including the salt/pepper) for 10 minutes or so
  2. Deglaze with the vinegar, add the tofu, kidney beans, cocoa, tomatoes and 2 cups of the water.
  3. Bring to a boil; stir a couple time, turn heat down to a simmer and cover.
  4. Cook for 1 hour, adding more water if needed.
  5. Taste and adjust seasonings
  6. Serve with you your favorite garnish

My Gluten Free Cornbread recipe can be found here.

I will be posting another, healthier gluten free cornbread recipe soon! This one with beans and veggies in it.

What are YOUR favorite Fall/Winter soups?

Finally, I am having a lot of trouble with the fonts in blogger lately.  They seem to constantly be changing while I write and even when I go into HTML mode, I am having trouble fixing them.  Is anyone else having this issue?