Thursday, November 29, 2007

Cornbread Chili, and Tortilla Chips with Nacho Sauce

Tonight's main dish is inspired by Jennifer Schmoo of Vegan Lunchbox fame, namely her recipe for vegan Tennessee Corn Pone. I have no idea what pone is, exactly, but I liked the idea of a cornbread topping over chili. So, I whipped up my own chili and topped it with her pone recipe. I also made her nacho cheese sauce which is absolutely delicious drizzled over tortilla chips laced with salsa.

Note: I was cooking for 7 tonight (my in laws are up for a visit). Feel free to half the recipe.

Cornbread Chili
- 2 tbsp oil
- 1 yellow onion, diced
- 1 small red onion, large dice
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 1 orange pepper, seeded and diced
- 4 cloves garlic, minced
- 2 cups cooked red kidney beans
- 2 tbsp chili powder (or more)
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp cocoa powder
- salt and pepper to taste
- 1 large can plum tomatoes (with juice), roughly chopped

- 2 1/4 cups plain soymilk
- 2 tbsp apple cider vinegar
- 1/4 cup ground flax seed
- 1 1/2 cup cornmeal
- 1 1/2 tsp baking soda
- 1 tsp salt

Preheat oven to 400 degrees
1. Saute onions, peppers, and garlic in oil over med-hi heat until onions are translucent. Add in beans and spices and mix thoroughly. Add in tomatoes and heat to bubbling. (You want a drier chili than normal so the cornbread topping will cook properly)
2. Whisk soymilk, flax, and vinegar in a medium bowl. Mix cornmeal, baking soda, and salt in a large bowl. Add in wet ingredients and mix until moistened.
3. Put chili in a lightly oiled cast iron pan (a big one--at least 12 inches). Top with cornbread batter. Bake for 30-35 mins, or until cornbread is firm and cooked through.
Nacho Cheese Sauce
- 2 cups water
- 1/4 cup raw cashews
- 4 oz jar of pimentos, drained
- 1 cup nutritional yeast
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 1/2 tsp, salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp cumin

1. Blend all ingredients until very smooth. Whisk in a saucepan over medium heat until thickened and bubbling.