Vegetarian Chili with Cornmeal & Carrot Buscuits
Weekly Cooking Demos with Shirley Zorn at MLD
Vegetarian Chili
Yield: 6-8 Servings
-2-3 T olive oil
1/4 tsp red pepper flakes
2 zucchini cut into 1/4" slices
1 medium red bell pepper diced
1 diced onion
2 cloves of minced garlic
1/2 c. diced carrots
1/2 c. diced celery
1 28 oz Roasted Diced Tomatoes
1 cup Salsa
2 c. Veggie Broth
1.5 t. cumin
1/2 c black olives
1 can black beans, drained
1 can red kidney beans, drained
1 can garbanzo beans, drained
Garnish with Cashews, shredded cheese, and sprouts
Preparation:
In a large Dutch Oven, heat olive oil and add red pepper flakes
sauté zucchini, pepper, onions, garlic, celery, carrots until crisp tender. Stir in roasted tomatoes, salsa, vegetable broth and cumin. Bring to boil reduce heat and simmer for approx. 20 minutes, stir in olives and beans. Simmer until heated through. Garnish with Cashews and cheese ( sprouts if desired)
Cornmeal Biscuits with Carrots
Yield: 12 Large Biscuits
1 1/4 c. all purpose of flour
3/4 c cornmeal
1/4 c sugar
1 T baking powder
1/2 t. salt
3/4 c. butter cut into slices
1/2 c. shredded carrots
1/2 c. currants
1/3 c. milk
1 egg
Preparation
Heat oven to 400 degrees. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt, whisk together well. Cut in butter using a pastry cutter, fork or your hands, until mixture is crumbly. Stir in Carrots and currants. Add milk and egg, stir until just combined.
To form each biscuit *Drop ¼ cup of dough, onto ungreased cookie sheet
Bake for 10-12 minutes or until light golden brown.
* you can make these smaller if you choose to, but keep an eye on them they may not take as long to bake.
Delicious and Hearty Chili
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Cincinnati Chili
Cooking Demonstration with Shirley Zorn at MLD
