OH EM GEE. This is TOO delicious!
If our Jalapeno, Scallion & Cornbread Poppers had a baby with our Tempeh & Corn Chili, this would be their lovechild. Their yummy, savory, amazing lovechild.
I don’t have much to say about this one-except that I’m completely in love with it. It is beyond perfect for this stretch of insanely freezing weather we’ve been experiencing here. Hearty, spicy chili and savory, rich cornbread? What more could you ask for!
I did tweak both recipes a bit-especially the chili since it’s an older recipe and I needed a revamped version.
TEMPEH CORN CHILI
3 cups vegetable broth
2 cups cooked black beans
2 cup cooked pinto beans
1 8 oz package organic tempeh
2 green bell peppers, minced
2 cups organic corn
1 28 oz can fire roasted diced tomatoes
1 large yellow onion, chopped
2 jalapenos, chopped
1 cayenne pepper, minced
2 tbsp olive oil
1 tbsp cumin
1 tbsp smoked paprika
1 tsp dried marjoram
1 tsp all purpose seasoning
1 tsp sea salt
1/2 tsp chipotle powder
1/2 tsp black pepper
- Saute onions and cayenne pepper in olive oil in a large saucepan over medium heat for 7-8 minutes
- Add bell peppers, jalapenos, tempeh and corn and continue cooking for 5 more minutes
- Add all remaining ingredients, bring to a boil, then cover and reduce to a simmer for at least an hour
JALAPENO CORNBREAD
1 3/4 cup all purpose flour
1 1/2 cups almond milk
1 cup cornmeal
1 cup frozen corn, thawed
1/2 cup pure maple syrup
1/2 cup olive oil
2 jalapenos, diced
2 tsp baking powder
2 tsp lemon juice
1/2 tsp sea salt
- Preheat oven to 400 degrees
- Mix together almond milk, maple syrup, oil and lemon juice
- In another bowl mix together flour, cornmeal, baking powder and sea salt
- Slowly pour dry mix into wet mix until well combined
- Stir in jalapenos and corn
- In a greased 13 X 9 casserole dish (I actually had some leftover and was able to fill an 8 X 8 dish, too), pour in the chili
- Top with cornbread batter and bake at 400 degrees for 25 minutes or until cornbread is golden brown
About the Author
Leave a Comment...