One of my favorite fall dishes has to be Chili & Cornbread Pot Pies. I am a sucker for any dish that is served up in it's own individual serving dish. I am not sure why this is but I just find it such a delightful part of the presentation. Not only is this a dish that warms you up but always leads to lots of smiles whenever I serve it.
Note: I am not the most inventive in the kitchen (more creative combos) so I will share some of my best recipe discoveries for chili and cornbread below.
Start by preparing your chili. This is a wonderful recipe provided by Chili Recipes.
1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can kidney beans, rinsed, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 green bell pepper, seeded and diced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1. In a stockpot heat olive oil over medium-high heat. Saute onions until soft, about 5 minutes.
2. Stir in black beans, pinto beans, kidney beans, tomatoes, vegetable broth, green bell pepper, chili powder, cumin and garlic powder; mix well and reduce heat.
3. Cover and simmer for 20 to 30 minutes stirring occasionally. Season to taste with salt and pepper.
Next prepare your cornbread. The recipe below is a vegan option courtesy of Food.com by Vino Girl.
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup canola oil
1. Bring the water to a boil in a small saucepan.
2. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
3. Set aside.
4. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
5. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
6. Beat just until smooth (do not overbeat.)
Fill your serving bowls half way with chili topping with your cornbread mixture. Cornbread should fill half of the remaining space in your dish (1/4 of the dish). Bake your dishes 15-20 minutes at 425 degrees in the oven. Be sure to check on your pies every now and again by inserting a toothpick to ensure the cornbread is thoroughly cooked. Once the toothpick comes out dry remove your pies and allow to cool for about 5-10 minutes.
For a non vegetarian option just add meat and/or cheese on top. For a super quick and easy option just use your favorite chili and Jiffy Cornbread! So many options for this wonderful meal not matter what your dietary needs or schedule allow!
Love & Lollies...
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