Monday, November 26, 2012

No Meat Chili and Pineapple Cornbread

I hope everyone had a safe and happy Turkey Day.

My day was fun, but my families celebration combined with the cooking I've been doing for you guys, I am turkey-ed out!

To get completely away from turkey, I made this no meat chili. I'm going to show you some good things to do with leftovers this coming week, you could even put shredded turkey into this. But right now, turkey is out and beans are in!

No Meat Chili

2 cans black beans
1 can red kidney beans
1 can chopped carrots,
         or 2 fresh carrots
1 can, diced new potatoes,
          or 1 large baking potato, diced
1 cup chopped or crushed pineapple in juice
1/2 cup juice from the can of pineapple
1 large onion, diced
3-4 tbsp Taco, Southwest, Jerk or Wings seasoning blends
1 can fire roasted tomatoes
2-4 tbsp brown sugar
2 tbsp Jalapeno Olive Oil
1 cup vegetable stock

Heat the Olive Oil on medium heat in a large stock pot. Add in the onion and saute 5-7 minutes, until they start to become translucent. Add in the potatoes and the carrot and one tbsp of your seasoning blend. Saute 2-3 minutes.

Rinse and drain all your beans. Add them to the pot along with the vegetable stock. Bring to a simmer and stir occasionally. Cook for 10 minutes. Taste. Add the rest of your seasonings blend one tbsp at a time along with 2 tbsp of the brown sugar. Simmer 5-10 mins. Taste again. If still too spicy, add a little more brown sugar. If too sweet, add more spices. The spices will intensify a bit as you cook.

Add the pineapple bits, juice and tomatoes and simmer 1- 1 1/2 hours. Sauce will thicken and turn darker.

Serve with Pineapple Cornbread (recipe follows)

Pineapple Cornbread

Take one package cornbread mix and empty it into a bowl. If the directions call for water or milk, substitute an equal amount of crushed or chopped pineapple in juice, plus 2 tbsp of the juice.

Add in eggs if it calls for it, also 2 tbsp Jalapeno Olive Oil.

Stir and bake as directed. Remember to grease your pan well. The pineapple bits make it stick more than usual.

Cool slightly and turn out onto wire racks. Slice and brush the tops with White Pineapple Balsamic. Serve warm with chili.

*If you would like to make a meat chili, I would saute the meat in one of the spicy oils before I put in the onions. I would use Jalapeno for preference, but Citrus Habanero if you are feeling the need to breathe fire. If you do, you may only need 1-2 tbsp additional spices.

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