There is nothing quite as satisfying on some cold evenings as a bowl of good chili and a piece of cornbread to go with it. This simple recipe doesn’t taste simple at all. Grab a bowl and a spoon and dig in!
- 3-4 onions, chopped
- 2-3 T. extra virgin olive oil or water
- 2-3 cloves garlic, minced
- 2 cans chili beans, undrained
- 1 28-oz or 2 14-oz. cans of diced tomatoes, undrained (one may be zesty style) or crushed tomatoes
- 10-16 oz. frozen chopped spinach
- 1 c. frozen corn
- 1 c. water (optional)
- 1 1/2 tsp. Marmite or Vegex paste (optional, but really adds a lot of depth of flavor ~ if you prefer, add some South African Smoked Seasoning Blend and/or Spike to achieve that depth.)
- 1 tsp. cumin
- salt to taste
- soy sour cream and vegan “cheese” to top each bowl as desired
Saute onions in olive oil or water until they lose their stiffness and relax onto the bottom of the pan, but not until they are completely soft. (This leaves them with just a little bit of texture in the finished stew to contrast the soft beans and the crisp corn ~ for crispier corn, add it just a couple of minutes before serving. This both cooks the corn just enough to leave it crisp, and cools the chili a tad so that it doesn’t burn your mouth when you chow down.) Add garlic for about 1 minute. Stir in remaining ingredients and simmer until spinach is tender. Serve with soy sour cream and/or non-dairy cheese.