Thursday, September 10, 2009

BBQ Chili and Corn Muffins

Wow, we are way behind. I could conjure up some stories to tell, but we're sitting here and falling asleep at 9:30pm (so cool).

On Sunday we still had some veggies leftover from the last CSA, and the temperature dipped below 70 - whoa - so we thought we could somewhat justify a hearty chili.

Spicy Barbeque Bean Chili
Chili's so great because you can throw whatever you've got in it... so that's basically what we did.

1/2 onion, diced
Most of a poblano pepper, seeded and diced
Corn kernels from one husk corn
1/2 tomato, diced
1 clove garlic, minced
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1.5 cups barbeque sauce (Greg's recipe will be posted at some point)
1 cup crushed tomatoes
1 cup water
1 TBSP tomato paste
1 bay leaf
1 tsp cumin
1 tsp cayenne
a dash of hot sauce
salt, pepper, and any other spices you deem fitting

In a large pot, sautee over medium heat the onion, poblano, corn, tomato and garlic in some olive oil until onion starts to become translucent. Stir in beans and coat the mixture with about a TBSP of flour, mixing as you sprinkle it in order to avoid clumps. Pour in the liquids, tomato paste, and spices; lower heat to a simmer, stick in the bay leaf, and sit and distract yourself for about 30 or so minutes.
We went a little crazy with the heat in this, but spicy=good.

We enjoyed are chili with some poblano corn muffins, using up the rest of the pepper left from the chili.

Poblano Pepper Corn Muffins (vegan)

This recipe is adapted from our absolutely favorite vegan cookbook: Please Don't Feed the Bears; if you want to cook vegan, you should own this book - it's cheap and all the recipes we've tried are super good. The original recipe makes cornbread, but we thought we would spice it up a bit - pun intended.

Dry Ingredients
1.5 cups corn meal
1/2 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/3 cup sugar

Wet Ingredients
2 TBSP melted Earth Balance
1 cup soy/rice milk + 2 tsp lemon juice
1 egg's worth of egg replacer

+ leftover poblano pepper, diced.

Mix dry ingredients into wet, or wet into dry, depending on your school of thought. Fold in poblano pepper and pour into pre-greased muffin pan. We got about 10 muffins out of the mix.

The original recipe, since it's for cornbread, says to bake for 20 min at 425 degrees. We baked our muffins at that temperature for 10 minutes, and they came out a little dry, though still tasty. Baking is most definitely not my expertise - upon reflection, probably would have made sense to have baked them at 350-375 for 12-15 min. Oops.

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