Big Game Vegetable Chili and Jalapeno "Corn"bread


The Superbowl is this weekend, and while I am trying to figure out what team I care less about, I know I care about the food.  Ian had two friends in town this weekend, so we hit up the some of our favorite restaurants, but come Sunday night I was ready for a home cooked meal.  Chili is great for a crowd.  Our crowd of 4, or your party of 12, this recipe is easily doubled or tripled, as long as you have a big enough pot.  I served it with a side of my jalapeno "corn" bread, a great combination of flax meal and almond meal, that creates almost the same mouth feel as original cornbread.  I made it with jalapeno's on Sunday and again last night with lime zest and chili flakes, both were equally delicious.  Recipe makes enough for an 8x8 baking dish, but you could easily double the recipe into an 8x12.
Oh and I know I teased about the bagels, but the recipe isn't done yet.  I need to wait for my delivery of Honeyville almond flour before I can start experimenting again.  I did eat my cinnamon raisin creation toasted with ham, and it was delicious, but I think I need a more universal flavor like "Everything" or onion.  I will work on that for you, in the meantime, get ready for your party with these recipes!

Vegetable Chili
(Print Recipe)
Ingredients: 
3 lbs Grass-fed ground beef
1 white Onion, chopped
2 Red bell peppers, chopped
4 small Zucchini, chopped
1 lb Baby bella mushrooms, chopped
1 can (6 oz.) Tomato paste
3 Tbls Chili powder
1 Tbls Cumin
2 tsp Corinader
1 tsp Garlic
1 Tbls Paprika
2 Tbls Aleppo pepper
2 - 28 oz cans Diced tomatoes
3 Tbls Parsley, chopped

Directions:
Melt a dab of coconut oil in a large pot over medium high heat.  Add onion and pepper, saute for 3-4 minutes.  Move veggies to the side and add ground beef to brown.  After 4-5 minutes, add tomato paste and spices (except parsley), cook for 2-3 minutes.  Add mushrooms, zucchini and diced tomatoes.  Mix well, cover and simmer for 30 minutes, stirring occasionally.  Add parsley before serving.  Scoop into bowls and enjoy!
Note: If you don't have aleppo pepper, substitute 4 parts paprika and 1 part cayenne.  In this case, I would use 5 tsp paprika and 1 tsp cayenne.

Jalapeno "Corn"Bread
(Print Recipe)
Ingredients:
1 cup Almond meal
1 cup Flax seed meal (I used Golden)
1 tsp Baking soda
1/2 tsp Baking powder
2 Tbls Honey
2 Tbls Coconut oil, melted
3 Eggs
1/2 tsp Salt
1/4 tsp Black pepper
1 Tbls Apple cider vinegar
1 Jalapeno, minced (or 1 Tbls lime zest and 1/2 tsp chili flakes

Directions:
Preheat oven to 350 degrees.  Grease 8x8 baking dish with coconut oil.
In a large bowl, mix dry ingredients together.  Add coconut oil, eggs, and honey, mix well.  Stir in apple cider vinegar.  Fold in jalapeno.  Spread evenly in baking dish, bake for 18 minutes.







2 comments:

  1. I made the cornbread today and it is amazing! I cannot get over how much it actually looks, feels and tastes like cornbread. I didn't have any honey in my pantry so I used maple syrup and added the rind of a lime, so good. Thank you for the great recipe :-)

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    Replies
    1. You're welcome, Melissa. So glad you liked it!

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