Vegetarian Chili with Cheesy Cornbread and a Side Salad
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Mrsyadill
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Hey Chef! Let's make some amazing Vegetarian Chili with Cheesy Cornbread and a Side Salad! First, dice your veggies! Sauté the onion, garlic, and peppers, then add the spices, tomatoes, beans, corn, and broth for a cozy chili. While it simmers (30-60 mins), whip up the cornbread batter and bake to golden perfection (20-25 mins at 400°F). Toss a quick salad, and you're ready! Top the chili with avocado and cilantro for a healthy & delicious dinner in about 1.5 hours. No advanced prep needed! Enjoy!
Meat, Eggs, & Dairy
- 4 ounces cheddar cheese
- 4 ounces Monterey Jack cheese
- 1/2 cup milk
- 1 large egg
Fresh Produce & Herbs
- 1 large yellow onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole lime
- 5 cups mixed salad greens
- 1 whole avocado
- 1/2 cup cilantro
Seasonings & Spices
- 2 cloves garlic
- 1 whole jalapeño
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- salt
- black pepper
Pantry Items
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can corn
- 1 cup vegetable broth
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
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