In honor of this cold October day, I decided to make some Three Bean Vegan chili.
What goes better with chili than cornbread?
...
Nothing
The chili turned out to be delicious. I tampered with the recipe, substituted the jalapeño with a can of mild green chili, added some oregano, and chopped two whole carrots and added that it.
I was a bit disappointed with the cornbread.
I used the Bob's Red Mill package, which may have been the origin of the lack of flavor or it could have been my egg substitution (1 egg = 1 tbsp of milled flax seed simmered with 3 tbsp of water.)
Disregarding the different flavoring of the cornbread, it turned out to be a lovely, and warming fall meal.
Chili recipe: http://vegweb.com/index.php?topic=36938.0
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