Cornbread Chili, and Tortilla Chips with Nacho Sauce

Tonight's main dish is inspired by Jennifer Schmoo of Vegan Lunchbox fame, namely her recipe for vegan Tennessee Corn Pone. I have no idea what pone is, exactly, but I liked the idea of a cornbread topping over chili. So, I whipped up my own chili and topped it with her pone recipe. I also made her nacho cheese sauce which is absolutely delicious drizzled over tortilla chips laced with salsa.

Note: I was cooking for 7 tonight (my in laws are up for a visit). Feel free to half the recipe.

Cornbread Chili

CHILI INGREDIENTS

- 2 tbsp oil

- 1 yellow onion, diced

- 1 small red onion, large dice

- 1 green pepper, seeded and diced

- 1 red pepper, seeded and diced

- 1 orange pepper, seeded and diced

- 4 cloves garlic, minced

- 2 cups cooked red kidney beans

- 2 tbsp chili powder (or more)

- 1 tsp cinnamon

- 1 tsp cumin

- 1 tsp cocoa powder

- salt and pepper to taste

- 1 large can plum tomatoes (with juice), roughly chopped

CORNBREAD INGREDIENTS

- 2 1/4 cups plain soymilk

- 2 tbsp apple cider vinegar

- 1/4 cup ground flax seed

- 1 1/2 cup cornmeal

- 1 1/2 tsp baking soda

- 1 tsp salt

METHOD:

Preheat oven to 400 degrees

1. Saute onions, peppers, and garlic in oil over med-hi heat until onions are translucent. Add in beans and spices and mix thoroughly. Add in tomatoes and heat to bubbling. (You want a drier chili than normal so the cornbread topping will cook properly)

2. Whisk soymilk, flax, and vinegar in a medium bowl. Mix cornmeal, baking soda, and salt in a large bowl. Add in wet ingredients and mix until moistened.

3. Put chili in a lightly oiled cast iron pan (a big one--at least 12 inches). Top with cornbread batter. Bake for 30-35 mins, or until cornbread is firm and cooked through.

Nacho Cheese Sauce

INGREDIENTS

- 2 cups water

- 1/4 cup raw cashews

- 4 oz jar of pimentos, drained

- 1 cup nutritional yeast

- 3 tbsp cornstarch

- 1 tbsp lemon juice

- 1 1/2 tsp, salt

- 1/2 tsp onion powder

- 1/4 tsp garlic powder

- 1/2 tsp cumin

METHOD:

1. Blend all ingredients until very smooth. Whisk in a saucepan over medium heat until thickened and bubbling.