Growing up, my mom made the items in our pantry stretch to the end of the month. She was a wizard. And while everything she made was delicious, we often had pots of chili and stew that were a hodgepodge of goodies. This is one of those chili recipes. You can substitute whatever is in your pantry, but this is my favorite way to make it.
She also made a killer cornbread. Hers was only three ingredients. I thought I’d try something a little more involved — and while it’s really tasty, nothing can beat my mom’s cornbread. It’s just what the doctor ordered on any given night. Soaked in the juices of your chili or in some pot liquor from collard greens and turnip greens, cornbread is the perfect southern bread.
“There’s nothing quite as southern as cornbread.” Alabama Proverb
Ingredients for the chili:
3 Tbsp olive oil
1 1/2 tsp dark chili powder
1/2 tsp ground cumin
1/4 tsp onion powder
1/4 tsp turmeric (optional)
1 whole dried red chipotle pepper (optional)
1 pint cherry tomatoes, halved
1/2 c copped celery
1 cup cauliflower florets
1 cup packed collards, torn into bite-size pieces
1 cup chopped walnuts
3 c homemade veggie stock
1 1/2 tsp sea salt
various items for toppings (vegan sour cream, cilantro, jalapeƱo, avocado)
Ingredients for the cornbread:
3 c cornmeal
1/4 c all-purpose flour (gluten-free optional)
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp salt
2 Tbsp maple syrup (doesn’t make it sweet)
2 1/3 c plant-milk
1/2 jalapeƱo finely diced
1/2 c fresh (or frozen) sweet corn
2 Tbsp apple cider vinegar
1/2 c + 1 Tbsp Earth Balance (vegan butter)
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