Recipe of the Week: Dorina's Chili Pizazz with Honey Cornbread

At this time of year, we love to make soups and chilis to warm up those winter nights. I grew up in Chicago and I always loved my mom's spicy chili packed with veggies and served with a slice of warm, crusty bread. Even though I call California home today, I still have that longing at certain times of year for something with a little heat.

My daughter, Meilani, is a big fan of anything colorful we can make together in the big pot. Here's a recipe you can do vegetarian and its packed with protein or you can add ground turkey for a little extra something meaty. Use what you have in your pantry and be creative with what is in season.

This is also a great way to feed a crowd on a budget!

Dorina's Chili Pizazz

1 tablespoon olive oil
1 onion, chopped
3 small yellow squash or 2 medium zucchini, chopped
1 red pepper, cut into 1-inch strips
1 yellow pepper, cut into 1-inch strips
1 green bell pepper, cut into 1-inch strips
1 tablespoon ground flaxseed (optional brain food)

1 cup ground turkey, browned (optional)
1 cup dried red kidney beans, soaked overnight and cooked until tender (or 1 15 oz. can)
1 cup dried black beans, soaked overnight and cooked until tender (or 1 15-oz. can)

1 29-oz. can organic diced tomatoes (or fresh if in season)
1 15-oz. can organic tomato sauce
1 quart chicken broth

1 teaspoon garlic
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper or red pepper flakes
2 teaspoons salt
2 bay leaves

1. Saute veggies in a large pot with olive oil. Add flaxseed.
2. Meanwhile, brown gr. turkey in a frying pan and add to pot.
3. Add spices to veggie mix with tomatoes, sauce and chicken broth. Cook approx. 30 min.
4. Add beans and simmer additional 20 min.
5. Serve with warm bread or over rice.

I created this cornbread recipe one night when I didn't have much cornmeal left. It's been a hit in my family ever since and my mom even has her fifth grade students make it each year when they are studying prairie life. I love the moist, honey tones. Serve it warm with a touch of organic butter as a side to the chili.

Honey Cornbread

1/2 cup cornmeal
1 1/2 cups unbleached, unbromated flour (I like King Arthur if you can't mill your own.)
1 1/2 cups buttermilk
1/4 cup organic butter, melted
2 teaspoons (aluminum free) baking powder
1/2 teaspoon (aluminum free) baking soda
2 tablespoons (raw) honey
1 teaspoon salt
2 large (cage-free) eggs

1. Heat oven to 350 degrees. Grease an 8 by 8 square pan.
2. Beat eggs. Add remaining ingredients and mix in.
3. Pour in pan and bake approx. 30 minutes until golden brown on top.
4. Serve warm with raw honey and/or butter.

1 comment:

The Growing VM Family said...

Cool blog. What I thought would be a quick check of email has turned into a pretty lengthy computer time as I read and reread all your great recipes and articles here! Love all the suggestions and info on the sidebar too.

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