one pot chili and cornbread

I spent the day working my yard sale, and am now definitely sick with some nasty head cold. Regardless of how I feel, the kids still want to eat. Time to pull out some comfort food that is also easy food. Ahh, yes. One pot chili and cornbread!

Start with a basic chili. I like to do a vegetarian one, to keep it cheap and easy. Just saute up some diced peppers in my cast iron pot, add in some taco seasoning, a can of tomatoes, some tomato paste (about 3 tbsp) and some water and let it mellow on the stove. After about 5-10 minutes, toss in some beans. I like chickpeas and red kidney beans, myself. Both are cheap and easy, with a quick rinse and add in to the chili.

Meanwhile, I make my cornbread topping. This is adapted from one of my favorite vegan cookbooks, adapted because we like dairy here.

1 cup + 2 tbsp milk
1 tbsp apple cider vinegar
1 cup flour
1 cup cornmeal
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp oil

Preheat your oven to 400, mix vinegar and milk, let sit.
Mix dry ingredients. When milk has soured (5 minutes or so), stir in your oil, then add to your dry ingredients. Mix just until all is wet. Then spoon on to your chili and pop it in the oven for 15-20 minutes.

If you don't have a cast iron pan, you can toss your chili into a big dish, then add the topping. But why wouldn't you want a cast iron pan? Oh, that's right, you might like to use your shoulders for more than heavy lifting. ;)

If you want, toss some grated cheese on top of the cornbread before serving. Yum!