Weeknight Cooking: Episode 4 | Vegetarian Chili & Cornbread on AADL.TV

When

Friday February 5, 2021: 6:00pm to 6:30pm  Add to Calendar /   Add to Google Calendar

Where

AADL.TV

Description

Elizabeth shares how to make another simple weeknight dinner: this time, vegetarian chili with lots of veggies and sour cream cornbread.

This video premieres on AADL.TV.

Vegetarian Chili and Cornbread

Total time: about 1 hour, active time 20-25 minutes

Ingredients for the Chili

4 cloves garlic, pressed

2 cans diced tomatoes with their juices

1 large yellow onion, diced

4 carrots, sliced

4 stalks celery, sliced

1 red and 1 green pepper, diced

1 small delicata squash (optional)

4 cups vegetable broth

2 cans black beans

1 can pinto beans

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon smoked paprika

1/2 tablespoon oregano

salt to taste

shredded cheese, sour cream & cilantro (for topping, if desired)

olive oil

Directions

1. Chop all of the vegetables and add them to a large soup pot with a generous portion of olive oil. Let them cook to soften for 8-10 minutes.
2. Add the garlic and spice and stir until fragrant (about 1 minute).
3. Add the tomatoes with their juices, beans, and vegetable broth and let simmer for about 30 minutes.
4. Top with desired toppings and enjoy!

Ingredients for the cornbread

1 1/2 cup flour

1 1/2 cup yellow cornmeal

1 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups sour cream

1 stick butter, melted

3 eggs

Directions

1. Preheat oven to 375 degrees.
2. Mix all dry ingredients together in a large bowl.
3. Stir in wet ingredients thoroughly.
4. Pour mixture into a greased baking dish (Elizabeth used 8 x 11 x 2).
5. Bake for 30 minutes until a toothpick inserted into the center comes out clean.