Vegan Cornbread w Black Quinoa and Black Bean Chili

Smack dab here in the middle of summer, the last thing you would expect that I would share with you is a hot chili recipe… except when it looks like this.

When it’s fresh, light, and healthy, summer time chili doesn’t seem so bad! Or at least to me!

A Healthy Girl’s Chili

Serves 8

You’ll need…

• 1 cup rinsed and drained black qunioa
• 2 cups water
• 1 large red onon, diced
• 1 green bell pepper, deseeded and diced
• 1 cup chopped celery
• 1 jalapeno pepper, deseeded and minced
• 2 cups diced tomatoes
• 1 cup diced carrots
• 1 28 oz can fire roasted crushed tomatoes
• 4 cups black beans
• 1 tbsp chili powder
• 1 tbsp dried parsley or 2 tbsp fresh
• 1 tbsp dried oregano
• 2 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp salt

Combine quinoa and water in pot, cover and bring to a simmer over medium heat.  Cook until water is absorbed, about 15-20 minutes.  Remove from heat and let stand for about 10 minutes.

Meanwhile, heat a large pan and spray with nonstick spray (or add a few drops of olive oil); add onion, bell pepper, celery, and jalapeño. Sauté over medium heat for about 7 minutes.

Stir in fresh tomatoes and carrots: sauté for 3-4 more minutes.  Stir in beans, crushed tomatoes, and seasonings.  Cook about 25 minutes over low heat, stirring occasionally. Stir in quinoa.  Cook for about 5 more minutes.

Recipe adapted from here.

Vegan Cornbread

• 1 cup cornmeal
• 1 cup frozen corn, de-thawed
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup milled flax seed
• 2 tsp baking powder
• 1/3 cup coconut
• 2 tbsp maple syrup
• 2 cups original unsweetened almond milk
• 2 tsp apple cider vinegar
• 1/2 tsp salt
• 1 chopped jalapeño

Preheat oven to 350. In a medium bowl, whisk together the almond milk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients.  Add the oil and maple syrup (water) to the milk mixture.  Wish until foamy and bubbly, about 2 minutes.

Pour the wet ingredients into the dry and mix together using a large wooden spoon.  Stir in the jalapeños. Pour the  batter into a prepared baking pan and bake for 30-35 minutes. Slice into wedges and serve warm.

Recipe adapted from here.

Enjoy!

We just got home from a mini-vacay… Lot’s to fill you in on this week! Have a wonderful Monday!

Tagged as: black bean and quinoa chili, healthy cornbread, healthy dinner, healthy girl chili, vegan cornbread, veggie chili