* Chili and Corn…cakes

Posted on February 28th, 2011 by becca. Filed under general.


On Saturday, Jer and I made chili and cornbread from scratch. For the chili, we used:

  • 1 can black beans
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can diced tomatos
  • 1 can veggie broth
  • 1 green bell pepper
  • 1 onion
  • 1 serrano chili
  • garlic, chili pepper
  • 2 T oil
  • dash of chocolate syrup

The cheese on top is Daiya’s delicious vegan cheddar shreds

For the cornbread, we used this recipe from Post Punk Kitchen. Our baking pans that haven’t broken were either in use or too big, so we decided to make corn muffins. We didn’t have any cooking spray either, so we used cupcake liners. The corncakes stuck to the liners, but were still delicious!



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