stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Chilli Soup with Cornbread #VeganMoFo

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Chilli Soup with Cornbread

Chilli Soup with Cornbread

Today was lovely and sunny and warm. What a wonderful treat, after all the rain and cool weather we have been having. It was so nice out, I ate my Chilli Soup on the back deck and was able to get some nice photo’s in natural  light.

This soup is full of vegetables and nice and spicy. Paired with Cornbread, it is a (yet again) new favourite. It seems like every time I make a new soup it quickly becomes a favourite.

This one will be top of the list for a brief time, probably only until tomorrow’s post, but definitely only until the last recipe.  I have a special finale planned for September 30th post, a dessert soup with champagne and strawberries,,,,,,mmmmm, can’t wait.

Enjoy,

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Chilli Soup with Cornbread

Chilli Soup with Cornbread

Chilli Soup

  • 2 Tblspns olive oi
  • 1 medium onion, diced
  •  1 red bell pepper, diced
  • 2  zucchini, diced
  • 4 stalks of celery, diced
  • 4 cloves garlic, grated
  • 1 small tin corn
  •  1 large can diced tomatoes along with their juices
  • 1 can red kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1/4  tsp crushed red pepper
  • 1/4 tsp cayenne pepper
  • 1 Tblspn chili powder
  • 1/2 tspn ground cumin
  • 1/2 tspn thyme
  •  2 Tblspn cornstarch + 1/2 cup cold water

Heat oil in large pot. Add onions, red bell peppers, zucchini and celery. Saute, stirring occasionally for 12 minutes or until the vegetables are crisp-tender. Add garlic, corn, crushed tomatoes and kidney beans. Cook stirring occasionally for 10 minutes. Add vegetable broth and bring to a boil.. Add crushed red pepper, cayenne pepper, chili powder, ground cumin,  &  thyme, stir to combine.  Bring to a light boil. Mix the cornstarch with cold water to dissolve and add to soup while stirring constantly. Cook for an additional 10 minutes or until slightly thickened. Taste and adjust seasonings as needed.

Chilli Soup with Cornbread

Chilli Soup with Cornbread

Cornbread
Ingredients

  • •2 cups  cornmeal (non-GMO)
    •1 cup  all-purpose flour
    •2 teaspoons baking powder
    •1/3 cup  coconut oil (melted)
    •2 tablespoons maple syrup
    •2 cups  almond milk (room temperature)
    •2 teaspoons apple cider vinegar (or fresh squeezed lemon juice)
    •1/2 teaspoon pink Himalayan salt

Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and whisk together. Set aside.

Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.

Add the melted coconut oil and maple syrup to the non-dairy milk mixture and whisk until foamy and bubbly.

Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick).

Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish.

Bake at 350 degrees for approximately 30 – 35 minutes.

Chilli Soup with Cornbread

Chilli Soup with Cornbread

Nutrition Facts
Serving Size 569 g
Amount Per Serving
Calories 763 Calories from Fat 355
% Daily Value*
Total Fat 39.5g 61%
Saturated Fat 28.7g 144%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 791mg 33%
Potassium 1355mg 39%
Total Carbohydrates 89.9g 30%
Dietary Fiber 13.3g 53%
Sugars 12.7g
Protein 19.9g
Vitamin A 31% Vitamin C 83%
Calcium 9% Iron 45%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Chilli Soup with Cornbread

Chilli Soup with Cornbread

 

Chilli Soup with Cornbread

Chilli Soup with Cornbread

 

 

 

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