Great eye appeal — and great taste as well.
Yield:
6 servingsIngredients
Vegetarian Chili:
2 teaspoons olive oil
1 teaspoon cumin seeds
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 jalapeno, chopped
1 to 2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon chili powder
1 can (16 ounces) diced tomatoes
1 can (15 ounces) pinto beans or kidney beans, drained and rinsed
2 tablespoons tomato paste
1 cup fresh or frozen corn
2 teaspoons chopped fresh cilantro
salt and pepper to taste
Corn Bread:
1 cup cornmeal
2/3 cup all-purpose white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons egg substitute
1-1/2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons chopped fresh cilantro
1/3 cup chopped black olives
1/2 cup shredded sharp cheddar cheese
Instructions
Heat the oil in a large, heavy skillet. Add the cumin seeds and saute until lightly browned, about 1 minute. Add the bell peppers, jalapeno, celery, thyme, and chili powder. Cover and let stand for 3 to 4 minutes. Stir in the tomatoes, beans, and tomato paste. Cover and simmer for about 20 minutes. Add the corn and cook for another 5 minutes. Stir in the cilantro. Add salt and pepper to taste. Spoon into a 2-quart casserole.
Preheat the oven to 400 degrees F.
In a large bowl, mix together the cornmeal, flour, baking powder, and salt. In a separate bowl, mix together the water, milk, egg substitute, oil, honey, and cilantro. Add to the dry ingredients and mix well. Spoon the batter over the chili, spreading to the edges of the dish. Sprinkle the olives and cheese over the batter.
Bake for 18 to 25 minutes, until the corn bread is golden. Let stand for 10 minutes before serving.
