Mexican Style Chili and Cornbread Recipe Video

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main Ingredient, Healthy

Ingredients

 Ground flax meal2 Tablespoon
 Hot water/Boiling water6 Tablespoon
 Whole wheat pastry flour1 Cup (16 tbs)
 Cornmeal1 Cup (16 tbs)
 Baking powder4 Teaspoon
 Rice milk1 Cup (16 tbs)
 Vinegar1 Tablespoon
 Olive oil/Safflower oil1⁄4 Cup (4 tbs)
 Corn kernels1⁄4 Cup (4 tbs)
 Red bell pepper1⁄4 Cup (4 tbs), chopped
 Onion1 Cup (16 tbs), diced
 Crumbled tempeh1⁄2 Cup (8 tbs)
 Garlic cloves3 Medium, minced
 Safflower oil1 Tablespoon
 Cooked beans3 Cup (48 tbs) (Two 15 Ounce Cans)
 Canned diced tomatoes28 Ounce
 Tomato paste2 Tablespoon
 Canned chilies6 Ounce
 Chili spice mix2 Tablespoon
 Dried chili pepper1 Teaspoon
 Water1 Cup (16 tbs) (1/2 - 1 Cup)
 Sea salt1 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 mg

Sodium 7254.8 mg302.3%

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

For the Cornbread:
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.
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