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:
- 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
- Deglaze with the vinegar, add the tofu, kidney beans, cocoa, tomatoes and 2 cups of the water.
- Bring to a boil; stir a couple time, turn heat down to a simmer and cover.
- Cook for 1 hour, adding more water if needed.
- Taste and adjust seasonings
- 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?
