A hearty vegetarian chili with cornbread
baked right on top.
For chili:
1 onion, diced
3-4 cloves garlic, minced
2 28 oz. cans diced or crushed tomatoes in
puree
1 1/2 c. kidney or black beans, rinsed and
drained
1 c. diced zucchini
1 c. diced yellow squash
1 small red bell pepper, diced
1 c. fresh or frozen corn kernels
1 medium diced carrot
1 c. fresh broccoli
1/2 c. nopalitos (prickly pear cactus,
cleaned and cooked with jalapeno, onion
and cilantro, sold in jars in Hispanic foods
section)
1/4 c. chopped fresh cilantro
1 tbsp. minced chipotle pepper (smoked
jalapenos in adobo sauce), or to taste
Simmer everything together until just
tender, about 25 minutes, or covered, on
medium heat about 15 minutes, stirring
occasionally.
Meanwhile make cornbread batter:
1 c. gluten free flour blend
1 c. yellow corn meal
1 tbsp. baking powder
3/4 tsp. salt
1 egg (to make egg-free, use 1 1/2 more tbsp.oil and 1 1/2
tbsp. milk or soy milk
1 c. milk, almond or soy milk
1/4 c. cooking oil
1 minced fresh jalapeno, seeded if desired
1 1/2 c. shredded sharp cheddar cheese
Preheat oven to 400. Whisk together dry ingredients. In
separate bowl, whisk egg, milk, oil, chilies and cheese.
Make well in dry ingredients, stir in egg mixture until evenly
blended. Pour chili into clay pot cooker. Spoon then evenly
spread cornbread batter over top. Bake 20 to 25 minutes,
until cornbread is lightly browned.
1 c. gluten free flour blend
1 c. yellow corn meal
1 tbsp. baking powder
3/4 tsp. salt
1 egg (to make egg-free, use 1 1/2 more tbsp.oil and 1 1/2
tbsp. milk or soy milk
1 c. milk, almond or soy milk
1/4 c. cooking oil
1 minced fresh jalapeno, seeded if desired
1 1/2 c. shredded sharp cheddar cheese
Preheat oven to 400. Whisk together dry ingredients. In
separate bowl, whisk egg, milk, oil, chilies and cheese.
Make well in dry ingredients, stir in egg mixture until evenly
blended. Pour chili into clay pot cooker. Spoon then evenly
spread cornbread batter over top. Bake 20 to 25 minutes,
until cornbread is lightly browned.
Claypot Chili with Jalapeno Cheddar Cornbread