Vegetarian Chili & Cornbread Recipe

Hey Bradley Bunch! Welcome back to the homestead! I’m in the kitchen for this video. You’ll get to see how I make my chili and cornbread for these cold winter days. Enjoy!

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Hi friends welcome back to the channel so today I’m going to be um doing a cooking video because I wanted there to be some variety on our Channel and cooking from scratch is a part of homesteading but because you know this is January and I have not started an

Actual Garden some of the stuff will not be from scratch but anyway I hope you enjoy this video it is a uh veget V Arian chili recipe so we’re doing vegetarian chili and cornbread and so yeah I hope you enjoy the video before we get started don’t

Forget to hit that subscribe button so that you are uh you know what’s going on here on the homestead so and hit that notification Bell that way you are notified whenever we post a new video and if you like this video and you want to see more cooking videos be sure to

Hit the like button give us a thumbs up and and we’ll know that you are enjoying this type of content so without further Ado we’re going to get [Applause] cooking [Applause] all right y’all don’t judge me I’m I’m a home cook I’m not a chef so I do my own slicing so you know just we do what we do I am cooking for the fam and not really anybody else so yeah [Applause] [Applause] This [Laughter] [Applause] [Applause] All right so I’m going to add this last little bit of minced Garlic that was funny okay so we are going to sauté this where is my stula there you are for a little bit and then we’re going to throw in the onions and then the peppers all right so garlic is nice and fragrant so we are going to thr the onion in

So with it being cold I am all about chili and soup just comfort food that’s warm and cozy like fluffy sauce I’m dropping onion on the POR but guess what it is going to stay there until I’m ready to Mi up okay so we’re going to let the onions

Cook down for just a minute one of them is like still kind of chunky break those up there we go all right so I’m going let the onions cook down for just a minute then we’re going to add in the bell pepper all right bell pepper going in All right so let this cook a little bit then we are going to add the um kidney beans we have the dark red kidney beans and the um canned tomatoes diced tomatoes all right so we’re going to let that cook down for just a Minute first up the dark red Kitt kidney beans they’re organic got them from my local grocery store which is angle supermarket and then I’m going to add some PE diced tomatoes it’s Hunts always drain and rinse your beans if you’re getting them from a Can CU I don’t like my canned vegetables actually tasting like the can so always drain and rinse drain and rinse so we’re going to throw these beans into our lovely Pot all right so now I’m going to open my pan and add these Tomatoes and in case y’all are wondering I do still use a manual can opener it’s just much more dependable than the electric I am going to use the juice from the tomatoes okay all right stir that all together get that all mixed so once this Cooks just a little

Bit y’all I’m going to add my seasonings going to just kind of get everything cooking and coated with the oils going to add the Seasonings oh all okay so roasting some green beans throwing those in the oven on 425 and they’ll roast for about 15 20 minutes all right so the chili mixture has cooked down pretty well so we are now going to add our seasonings so first thing I’m going to add is chili powder

And I’m going to tell y’all now I do not measure I just eyeball so it’s probably going to be about a a tablespoon of chili powder cuz he doesn’t love chili B and then it’s going to be some um BR cumin some people say cumin some people

Say cumin I don’t particularly care it’s going to be about a tablespoon and a halfish of that and then we’re going to add some onion powder about a teaspoon of onion Powder and then probably about a teaspoon of garlic powder is and then we’re going to add some salt and pepper so a couple of pinches of salt and then we’ll do one pinch of pepper and then we’re going to mix all this up then everything just kind of combin

And then we’re going to add some liquid to it we’re going to add some water um just to get it that chili base cuz again this is this chili is technically vegan but the whole meal is vegetarian because I am making cornbread that is not um so yes so get that combined really

Well and then I’m going to add about 2 cups of water and we’re going to let that come to a boil and then we’ll let it turn it down and let it cook let it simmer for a little bit and thick and so there’s One and two all right so we are going to let this come to a boil and then once it comes to a boil we’ll turn it down and let it simmer all right guys so I’m going to make up my cornbread so first thing is I’m going to

Use some flour open this lovely bag that is exting all right so I need one cup of allpurpose flour so we’ll pour that in there shake some of the excess so one cup of flour and we need one and 1 14 cup of cornmeal I’m using yellow

Cornmeal so here’s the one and then we’re going to do a 1/4 we’re just kind of guessing if you hadn’t noticed I don’t generally measure a whole lot all right so flour and corn meiller in the next thing I’m going to add is um baking powder and that is going to be one

Tablespoon and I literally use just one tablespoon so just flatten it out just like that boom tablespoon we we you know not going to go hunting for the actual tablespoons all right next thing I’m going to add is some salt says a half a teaspoon for the

Recipe that I normally like but I generally do a little bit more um just to balance the sugar that goes in it which we are getting ready to add so we are going to do um a half a cup of sugar and yeah so we’re going to just pour this right in

Here and I use an organic sugar y’all cuz processed sugar is no bueno it’s not good that’s about a half2 cup and with it being all natural sometimes there’s little pieces of the sugar cane that’s in it but I just grab it out and keep it

Moving all right so those are our dry ingredients so now I’m going to add my oil I’m adding a half I think it’s a/2 cup of oil yeah half2 cup of oil all right so I’m going to add that I am using grape seed oil you can use

Whatever oil you want you can use butter whatnot so A4 a cup of Oil add that right In okay and then one cup of milk but I like to use buttermilk and because buttermilk is so much thicker than than regular milk um I do about one and a half yay buttermilk yum all right so here’s the first one and I also do like a lowfat buttermilk to

Y’all just slam that right on down Chun it’s cultured y’all so just so you know it’s a good buttermilk that’s what makes to be so great all right last thing we’re going to add is one egg we use organic eggs if we can usually we’ll buy those when

They’re on sale um so you just need one large egg this time next year we will have chickens and getting our eggs from them so yeah woohoo and we just add that egg in there And it sounds like my chili mixture is boiling so I am going to give that a quick stir all right so back to the cornbread just give this a good mix mix everything through I like to use a whisk cuz you have more control you know what I mean All right looking good looking good now we’re going to put this into my great great grandmother’s cast iron Pan all right so into my pan goes the cornbread mixture like it’s a really easy cornbread recipe and it’s really good like I like my cornbread sweet not everybody does like I love my Hush Puppies sweet it it just is what it is all right so this is going to go in the

Oven on the top rack while the green beans are roasting cuz my oven is on 425 and while I’ve got this open I’m going to give the green beans a little Shake just kind of let me grab my tongs we’re have going to have to give them a little a little toss there we go look at those yes Lord they’re looking so good if you’ve never roasted vegetables I highly recommend it green beans carrots brussels sprouts they’re

Amazing all right so I’m giving this a quick stir and then I want to taste it make sure it’s seasoned properly Just put me a little tablespoon down in There Pop okay so we need to add a little more cumin and a little more onion garlic and salt So we’re adding some more Cumin the chili is good um little onion Powder cuz you know you never know when it comes to the Water one more garlic powder And gra a little more salt and this should be it so give it a nice good stir so again this is not going to look like chili that has like ground beef or ground turkey because this chili is vegan so it’s not going to look like any of that

Now at this point if you want to add a little bit of tomato paste you can I don’t like my chili to taste too tomatoey so I generally will leave that out but I do add ketchup and I’ll tell you why because it’s got the vinegar and

Stuff in it and it’s not super tomatoey if that is e in a word so I’m going to add about a tablespoon of ketchup at this point and stir that in so this is not sponsored or anything but we like the hind ketchup the simply because it doesn’t have any artificial

Sweeteners um and it’s got like natural cane sugar in it we try to stay away from as many artificial sweeteners as we can um we try to stay away from artificial anything um so yeah we’re we’re not really about that life okay and see that gives it the

Right you know balance of sweet and sour and everything else because of the um the vinegar so yes all right so we are going to give it one more taste y’all and hopefully this is where it’s at Y I told you I don’t measure Anything that’s Ito oh that’s that’s kind of good surprised myself Oh all right so we’re going to give the green beans one more toss cuz they’ll be done in just a few minutes so yeah shake them Up yeah so about another minute or two they will be done and then we’ll move the cornbread we’ll take them out and move the cornbread to the bottom rack w oh she’s a pretty she’s a Be All right y’all so I am plating this up or in this case bowling it up so we like to throw our chili right on top of that cornbread y’all look at that all right so we’re going to give it a taste cuz yeah all right now ready

I’m ready look at that staino it’s going to be hot so Yeah oh yeah this is good turn real good so vegan chili but together with the cornbread becomes vegetarian chili and cornbread and then we’re going to have some roasted green beans on the side which turned out really good so guys thank you so much for watching I hope you enjoyed this

Video if you did please be sure to give it a thumbs up so that we know that you’re enjoying this type of content also don’t forget to hit that subscribe button because a member of the Bradley bunch and hit that notification Bell so that you know when we post a video thank

You so much God bless and we’ll see you in our next one bye