Tuesday, September 16, 2008
Potato-Bean Chili and Cornbread
I need to go grocery shopping soon. Tonight's delicious dinner was concocted out of the very few things I had left in my pantry and fridge. I had a couple of canned beans, stewed tomatoes, russet potatoes and a carrot stick. A chili was in order...
It turned out so well. Nice and hearty with chunks of potato and a little bit of zest. I also made the PPK Vegan Cornbread which is the best cornbread I've ever made. I added 1/4 cup of sugar to this cornbread recipe to give it a bit of sweetness. Serve it with margarine and a drizzle of agave syrup.
2 TB olive oil
1 onion, chopped
2 ribs celery, sliced
1 carrot, chopped
1 clove garlic, minced
2 small russet potatoes, diced into 1/2" cubes
1 14 oz. can black beans, drained and rinsed
1 14 oz. can kidney beans, drained and rinsed
2 14 oz. cans diced or stewed tomatoes with juice
1 cup water
1 TB chili powder
1 tsp cumin
1/2 tsp oregano
salt and pepper to taste
Heat olive oil in a pot. Saute onions, celery, carrots and garlic for a few minutes or until onions soften a bit. Add potatoes. Stir around and then cover and let cook for about 5 minutes. Stir every so often so they won't stick to the pot. Add the beans, tomatoes, water and spices. Bring to a boil then lower heat to low and simmer for about 30 minutes. Season to taste with salt and pepper.
PPK cornbread rocks so hard.