Mexican Style Chili and Cornbread
|Ground flax meal||2 Tablespoon|
|Hot water/Boiling water||6 Tablespoon|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Rice milk||1 Cup (16 tbs)|
|Olive oil/Safflower oil||1⁄4 Cup (4 tbs)|
|Corn kernels||1⁄4 Cup (4 tbs)|
|Red bell pepper||1⁄4 Cup (4 tbs), chopped|
|Onion||1 Cup (16 tbs), diced|
|Crumbled tempeh||1⁄2 Cup (8 tbs)|
|Garlic cloves||3 Medium, minced|
|Safflower oil||1 Tablespoon|
|Cooked beans||3 Cup (48 tbs) (Two 15 Ounce Cans)|
|Canned diced tomatoes||28 Ounce|
|Tomato paste||2 Tablespoon|
|Canned chilies||6 Ounce|
|Chili spice mix||2 Tablespoon|
|Dried chili pepper||1 Teaspoon|
|Water||1 Cup (16 tbs) (1/2 - 1 Cup)|
|Sea salt||1 Teaspoon|
For the Cornbread:
Preheat oven to 400°F.
Lightly oil an 8-inch-square baking pan.
Add hot/boiling water to flax meal, stir and set aside.
Add the vinegar to the rice milk, stir and set aside.
Using a whisk or fork, whisk the flax seed mixture until thick. Mix it into rice milk and oil.
In a medium bowl, combine the dry ingredients.
Make a well in the dry ingredients and add the wet ingredients. Add corn and bell pepper. Fold until batter is mixed; do not over-mix. Turn batter into prepared baking pan. Bake for 20 to 25 minutes or until top is slightly brown and a toothpick inserted in the middle comes out clean
For the Chili:
Sauté the onion, garlic and tempeh in oil until onions are soft. Add the beans, tomatoes, paste, chilies, and spices. Mix thoroughly. Add some of the water. Cover pot and simmer for at least 20 minutes – the longer the better! Stir occasionally. Add additional water if the chili is too thick. Taste, add more salt or spices as needed and serve.