veggie chili & buttermilk cornbread

i make this at least every other week.

this is my mom's chili recipe,
adapted to be meatless.

it is comfort food - veggie style.

veggie chili

1 onion, diced

2 garlic cloves, minced

1/2 Tbsp chili powder

1/2 tsp cumin

salt & pepper

1 bag of morningstar veggie crumbles

1 big can of tomatoes

1 jar mushrooms, rinsed

1 can kidney beans, rinsed

1 can pinquintos, lightly rinsed (keep some spices)

spaghetti, broken (cook first, then add it)

saute onions & garlic.

add spices & salt & pepper.

combine all ingredients & simmer 20 minutes.

serve with grated cheddar & cornbread.

buttermilk cornbread

1 stick of butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup cornmeal

1 cup flour (i use whole wheat pastry flour)

1/2 tsp salt

preheat oven to 375°

melt butter in cast iron skillet.

remove from heat & stir in sugar.

add eggs & beat well.

add buttermilk & baking soda, mix well.

add cornmeal, flour, & salt, mix well.

place cast iron skillet in oven & bake 30 minutes,

or until golden brown.

~ ~ ~ ~ ~

if you start the cornbread first,

it will be ready at the same time as the chili.

it will smell so delicious,

the neighbors will wonder what you're making.

♥