cornbread - Erin Sands https://erin-sands.com Culinary Nutrition Expert Tue, 28 Mar 2017 23:09:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 Vegetarian chili and cornbread pot pie https://erin-sands.com/vegetarian-chili-and-cornbread-pot-pie/ Fri, 31 Mar 2017 16:00:26 +0000 https://erin-sands.com/?p=667

You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor.  You can make this with or without the cornbread topping.

The post Vegetarian chili and cornbread pot pie first appeared on Erin Sands.

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You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor.  You can make this with or without the cornbread topping.

vegetarian chili pot pie

Vegetarian Chili
Servings8 servings
Prep Time10 minutes
Cook Time8 hours
Ingredients
Instructions
  1. Process walnuts and mushrooms in food processor until finely ground. Transfer to slow cooker.
  2. Heat oil in a medium skillet over medium high heat. Add onions, salt, garlic, and tomato paste and cook until just beginning to brown, about 8 minutes. Transfer to slow cooker along with remaining ingredients, except cilantro
  3. Cover and cook on low 8 hours. Garnish with cilantro.
  4. See below for cornbread topping.
Cornbread Chili Pot Pie
Servings6 servings
Cook Time35 minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease 8 small ramekins or 6 medium and place on a baking sheet.
  2. Whisk together all dry ingredients in a medium bowl.
  3. In a separate bowl whisk together all wet ingredients.
  4. Add the wet ingredients to the dry and thoroughly combine.
  5. Fill the ramekins 3/4 full with cooled chili. Top with batter.
  6. Bake for 35 minutes. Cool slightly before serving.

The post Vegetarian chili and cornbread pot pie first appeared on Erin Sands.

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