Mexican Style Chili and Cornbread Recipe Video
Ingredients
| Ground flax meal | 2 Tablespoon | |
| Hot water/Boiling water | 6 Tablespoon | |
| Whole wheat pastry flour | 1 Cup (16 tbs) | |
| Cornmeal | 1 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Rice milk | 1 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Olive oil/Safflower oil | 1⁄4 Cup (4 tbs) | |
| Corn kernels | 1⁄4 Cup (4 tbs) | |
| Red bell pepper | 1⁄4 Cup (4 tbs), chopped | |
| Onion | 1 Cup (16 tbs), diced | |
| Crumbled tempeh | 1⁄2 Cup (8 tbs) | |
| Garlic cloves | 3 Medium, minced | |
| Safflower oil | 1 Tablespoon | |
| Cooked beans | 3 Cup (48 tbs) (Two 15 Ounce Cans) | |
| Canned diced tomatoes | 28 Ounce | |
| Tomato paste | 2 Tablespoon | |
| Canned chilies | 6 Ounce | |
| Chili spice mix | 2 Tablespoon | |
| Dried chili pepper | 1 Teaspoon | |
| Water | 1 Cup (16 tbs) (1/2 - 1 Cup) | |
| Sea salt | 1 Teaspoon | |
| Sea salt | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3196 Calories from Fat 788
% Daily Value*
Total Fat 91 g139.4%
Saturated Fat 14.8 g73.9%
Trans Fat 0 g
Cholesterol 13.3 mg4.4%
Sodium 8790.9 mg366.3%
Total Carbohydrates 503 g167.6%
Dietary Fiber 97.2 g388.7%
Sugars 47.8 g
Protein 120 g239.3%
Vitamin A 201.9% Vitamin C 250.9%
Calcium 226.2% Iron 207%
*Based on a 2000 Calorie diet
Directions
Preheat oven to 400°F.
Lightly oil an 8-inch-square baking pan.
Add hot/boiling water to flax meal, stir and set aside.
Add the vinegar to the rice milk, stir and set aside.
Using a whisk or fork, whisk the flax seed mixture until thick. Mix it into rice milk and oil.
In a medium bowl, combine the dry ingredients.
Make a well in the dry ingredients and add the wet ingredients. Add corn and bell pepper. Fold until batter is mixed; do not over-mix. Turn batter into prepared baking pan. Bake for 20 to 25 minutes or until top is slightly brown and a toothpick inserted in the middle comes out clean
For the Chili:
Sauté the onion, garlic and tempeh in oil until onions are soft. Add the beans, tomatoes, paste, chilies, and spices. Mix thoroughly. Add some of the water. Cover pot and simmer for at least 20 minutes – the longer the better! Stir occasionally. Add additional water if the chili is too thick. Taste, add more salt or spices as needed and serve.
Editors Review
How about homemade chilli and cornbread? A great recipe that is healthy and absolutely vegetarian! Watch this step-by-step video to making this dish. A simple recipe that does not involve too much effort, but seems to be a great dish! Watch and learn.Chef
