Vegetarian Chili with Cheesy Cornbread and a Side Salad
T
Maya
1 Like
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1 meal
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1 Menu
Tonight, let's create a comforting Vegetarian Chili with Cheesy Cornbread and a fresh side salad! First, sauté diced onions, garlic, and peppers. Then, simmer beans and tomatoes with chili spices for at least 30 minutes, letting those flavors meld. While it simmers, preheat the oven to 400°F (200°C) and whip up the cornbread batter; fold in cheese and bake until golden. Toss greens with cucumber, tomatoes, and a zesty vinaigrette. Total time is about 1 hour, perfect for a satisfying meal! Enjoy!
Meat, Eggs, & Dairy
- 4 ounces cheddar cheese
- 4 ounces Monterey Jack cheese
- 1/2 cup milk
- 1 whole egg
Fresh Produce & Herbs
- 1 whole yellow onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole lime
- 5 cups mixed greens
- 1 whole cucumber
- 1 pint cherry tomatoes
Seasonings & Spices
- 2 cloves garlic
- 1 whole jalapeño
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- to taste salt
- to taste black pepper
Pantry Items
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can crushed tomatoes
- 1 can tomato sauce
- 1 can corn
- 1 cup vegetable broth
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
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