Sunday, January 10, 2010

Veggie-friendly chili with blueberry cornbread!

Good for those cold winter nights or anytime you need to get your chili on, which for me is all the time, year round! The blueberry cornbread idea comes from a restaurant I go to back home in Orange County called the Beach Pit BBQ. If you've never had blueberry cornbread, you're seriously missing out and need to make this right now! I don't actually know how to make cornbread, so I use the boxed kind and just add blueberries. I know, I know, not very mad science-ey of me, but now at least I feel like I HAVE to learn how to make it from scratch (future post!??!?!)
Also, I have never measured the spices I use to make this, so keep taste-testing it along the way to see if it needs more of anything)

-1/2 of a large onion or 1 smaller onion, diced.
-3 cloves garlic, diced.
-1 large can tomatoes, or 4-5 itty bitty cans tomato sauce (run the tomatoes through the blender if you want it smooth)
-1 15 oz. can Kidney Beans
-1 1/2 cups water
-1/2 tube Soyrizo (fake chorizo available in the produce section of supermarkets or the fake meat section of trader joe's)
-2 Tbsp. Cumin
-3 Tbsp. Chili Powder
-1 Tbsp. Cayenne Pepper
-1 tsp. Red "hot" pepper
-1 Tbsp. Black Pepper
-1 tsp. Cinnamon
-1/2 tsp. Liquid Smoke (optional)
-1 block Mexican chocolate or 1 Hershey bar
-Salt to taste
-Oil for frying

Heat oil and fry onions for 3-4 minutes. Add garlic until brown. Pour in tomatoes/sauce and beans with juice and stir. Add Soyrizo and stir.
Bring mixture to a boil. Add spices and chocolate. Turn down heat and simmer for about 15 minutes, stirring occasionally to dissolve the chocolate. If it's too thick, add the water gradually until it's just right. If it's too soupy and you want it thicker, mix some corn starch or Masa flour with 1/2 cup water and stir into the chili.
Remove from heat and serve with shredded cheese, chives, sour cream, or anything that tastes good with chili. I've also tried this on top of baked potatoes and it's wonderful!

1 box cornbread mix (I use Jiffy, which asks for 1 egg and 1/3 cup milk They don't call it Jiffy for nothing!)
about 1 cup blueberries.

Prepare cornbread according to directions. Once batter is ready, stir in blueberries. Put into greased baking dish or muffin tin and bake. Voila!

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