Vegetable Chili and Cornbread


We began our long weekend by making a big pot of vegetable chili and a loaf of cornbread to accompany it. The house smelled delicious and the food was hearty and satisfying.  (It also makes for a great lunch on the following days.) I hope everyone had a nice holiday weekend.  The Memorial Day Urban Golf event was a great success.  You can view some pictures of the event here.


Vegetable Chili
Serves 6


3 Tbl olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
2 large carrots, chopped
3 14.5-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 Tbl chili powder
1 Tbl ground cumin
1 Tbl dried oregano
2 15-ounce cans kidney beans, drained
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels
salt and pepper to taste
Shredded Cheddar cheese to serve
Sour cream to serve


In a large stock pot, heat the oil over medium-high heat.  Add the onion, garlic, and carrots and cook for 5 minutes.  Add the tomatoes (with juice), chilies, and spices. Cook 10 minutes.  Add the beans, peppers and corn. Reduce heat and simmer for about 35 minutes, until thickened. Stir occasionally. Salt and pepper to taste.  Serve with shredded cheese and sour cream.

Adapted from Bread by Christine Ingram and Jennie Shapter


.75 C AP flour
1.5 C yellow cornmeal
1 tsp salt
1.5 Tbl baking powder
1 Tbl sugar
4 Tbl butter, melted
1 C milk
3 eggs
7-ounces canned sweetcorn, drained


Preheat oven to 400F. Grease an 8.5 in cake tin.
Combine the flour, cornmeal, salt, baking powder, and sugar in a medium bowl. Make a well in the center.  In a separate bowl combine the butter, milk, and eggs. Add to the dry ingredients and stir until just combined. Stir in the sweetcorn and pour into the prepared tin.  Bake for 20 - 25 minutes, or until a knife comes out clean. Invert bread onto a wire rack and cool slightly.  Serve warm with honey or butter.