Wednesday, February 4, 2009
Hearty, Warm (Frozen?) Veggie Chili
My mom was so sweet and mad this delicious vegetable chili for dinner on Xmas Eve and I've been able to keep enjoying it since then because I froze the leftovers. This chili is so full of black-eyed peas, black beans, chickpeas, zucchini, squash, carrots, and other veggies that I get soooo full after eating a bowl of it, but I just can't stop myself from finishing the whole thing! And, as you know, no bowl of chili is complete without...
...Super moist and sweet cornbread! I used my ol' standby recipe, which is the Skillet Cornbread from Vcon, but made it gluten-free and baked it in muffin tins. I made a double batch to freeze these as well so I always will have some cornbread for my chili. I've been restocking my stash of frozen meals and veggie burgers lately since those have been getting me by throughout the week, so I'll try to feature those in a future post. Speaking of that, I may not be able to post for a few week because next weekend, my family and I are going to Ft. Lauderdale once again to visit my grandparents. I'll probably be living off a bunch of rice cakes and Larabars, but I'll hopefully have a few culinary adventures to share when I return!