Vegetarian Chili “Soup” and Gluten Free Cornbread

Tonights dinner was put together in about 40 minutes. Better yet, it tasted awesome AND we have TONS of leftovers! I’m calling this chili “soup” because it wasn’t as thick as a chili. However, next time I may try making this in the crock pot where it can thicken and cook for a few hours!

Vegetarian “Chili” Soup

  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 TBSP olive oil
  • 1 6oz can tomato paste
  • 2 small to medium zucchini, medium dice
  • 1 can black beans (drained)
  • 1 can pinto beans (drained)
  • 1 can diced tomatoes w/juice
  • 1 can diced tomatoes w/green chilies
  • 1 tsp chili powder
  • 1.5 tsp cumin
  • 1/4 tsp. liquid smoke (may omit)
  • sea salt & black pepper to taste
  1. In a large pot, heat oil- add onion and garlic, stir frequently, cooking until onion is translucent and garlic is soft (about 4 minutes)
  2. Add cumin and chili, cook for about one minute (spices will release their delicious fragrance)
  3. Add zucchini pieces and entire can of tomato paste, stir frequently- cook about 3 minutes or until tomato paste is a deep red
  4. Gently stir in black & pinto beans, diced tomatoes and diced tomatoes w/chilies
  5. Add 2c. water (or vegetable broth) and bring soup to a boil
  6. Reduce heat and simmer for 20-30 minutes until liquid has reduced and zucchini is cooked through
  7. Serve with cheese and cornbread (see recipe below)

Gluten Free Cornbread

  • 1.25 c. white or yellow cornmeal
  • 1/2 c. brown rice flour (see TIP)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1.5 c. milk (we used 1%)
  • 0.5 c. water
  • 2 TBSP lemon juice
  • 2 eggs
  1. Preheat oven to 400* and grease a cake pan (or cast iron skillet, if you have one). Place greased pan in oven while it heats.
  2. Mix dry ingredients together in large bowl
  3. Mix milk, water and lemon juice in a seperate bowl, allow milk to sit for 5 minutes (you’re making your own buttermilk!)
  4. Beat eggs into milk mixture
  5. Add wet ingredients to dry ingredients, mix
  6. Open oven, pour batter into preheated & greased cake pan (it should sizzle!)
  7. Bake for 20-25 minutes until top is golden brown
  8. Serve with butter and honey

I should also tell you to serve this with a great beer if your husband likes beer. Daniel chose “Fade to Black” by Left Hand Brewing Co. and the smokiness and richness of the beer went along great with the meal!

Vegetarian Chili “Soup” and Gluten Free Cornbread

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