Chili, Cornbread and Roasted Veggies

I've made this chili and cornbread a number of times now and have been meaning to share it with blog readers for quite some time.  It is usually devoured before I have a chance to take pictures.

 

The Chili:

Olive Oil

1 medium onion (chopped finely)

3 large carrots (peeled and chopped)

Spice measurements are approximate- throw in what feels right and taste the chili throughout:

2tsp cumin

1 tblc chili powder

1/2 tsp paprika

salt and pepper- to taste

cayenne- a few dashes...or more

1/4 lb mushrooms, I prefer button (stemmed and quartered)

4 c. squash (steamed-until partially cooked, peeled and cubed)

Zucchini (finely chopped)

Tempeh (about 14 oz.)

1 can fire roasted tomatoes

1 can diced tomatoes, drained (or equivalent raw)

Beans about 2 cups cooked or 1 can (I like to use black or kidney)

Brown Sugar

To prep the tempeh:

In a saute pan, bring about an inch of water to a boil.  Slice the tempeh so it keeps its length but its thickness is reduced by 1/2.  Saute slices on each side for 10 minutes.  Let cool, cube and set aside.

Chili:

Heat oil over medium heat.  

Add onions and saute until translucent.  

Add spices and saute for about 1 minute more.  

Add carrots and saute for about 5 minutes.  

Add tempeh, zucchini, squash and mushrooms and saute about 5 minutes more before adding all other ingredients.  

Bring to a boil and cover.  Reduce heat and simmer for about an hour.  

Sometimes I like to add a little brown rice that has already been cooked a few minutes before serving.

The chili is really good topped with slices of avocado and chopped cilantro.

Cornbread:

1 c. cornmeal

1 c. flour (white, wheat or a mixture of both)

1/3 c sugar (more or less, depending on preferred sweetness) 

1 tbl baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbl ground flax (or enerG egg replacer)

3 tbl water

1 c. nondairy milk (or water)

1/3 c. apple sauce

Preheat oven to 375 degrees.  Lightly oil a medium baking pan, about 9 by 9 inches.  

In medium bowl, combine dry ingredients and set aside.  In another bowl combine flax and water.  Then stir in other wet ingredients.  Combine thoroughly with dry ingredients and poor into oiled pan.  Bake for 20-25 minutes.

(The applesauce in this recipe allows for the omission of oil)  The result is fluffy and most.  I like using the flax because it gives the cornbread a hint of nuttiness.