black and white bean chili

black and white chili with low fat scallion chili cornbread

I’m so sad. Winter is hanging on stubbornly, refusing to go. I can’t believe it’s March and I’m making chili. This recipe is surprisingly hearty and filling with just the right amount of herbs and seasonings. I did not have to add extra salt to this recipe. And I strongly recommend using fresh oregano as it made all the difference in the flavors of this chili. I chopped up two scallions and put them in the cornbread, for after all, what is a chili cornbread without a little green in it? Next time, I will chop up a couple of chilies or maybe add some corn niblets to the cornbread.

Black and White Bean Chili (adapted from Vegan on the Cheap)

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4-6

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 small bell pepper, minced fine (use green pepper for contrast)
1x28oz can diced tomatoes with liquid
2×15.5 oz cans black beans rinsed and drained
1×15.5 oz can white beans or cannellini, rinsed and drained
2 chipotle chili peppers in adobo, chopped
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 tablespoons chopped fresh oregano (1/2 teaspoon dried oregano)
1 cup veggie broth or water
Salt and pepper to taste
1 tablespoon cornstarch, plus 1 tablespoon water (optional)

In a large Dutch pot, heat the oil over medium heat. When the oil shimmers add the onions and cook, covered, until softened and translucent, about 7 minutes. Add the peppers and garlic and cook for another minute.

Add the tomatoes, beans, chili peppers, chili powder, paprika, cumin, oregano, and broth or water. Bring to a boil. Reduce heat. Simmer 45 minutes to develop flavors. Taste and adjust seasonings. The mixture should thicken after 45 minutes. Add cornstarch mixture if a thicker chili is desired. Serve with low fat chili-scallion cornbread.

Low Fat Scallion Chili Cornbread (adapted from a recipe by Fiona Haynes)

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 16 squares

1 cup yellow cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup clabbered nonfat milk
1/4 cup plain nonfat yogurt
2 tablespoons canola or vegetable oil
2 scallions, chopped fine

Preheat oven to 350˚F. Generously spray an 8-inch square baking pan with nonstick cooking spray.

To clabber milk, put 1 tablespoon white vinegar in a glass one-cup measure. Top up with non-fat milk and let rest for about 5-10 minutes.

In a large bowl, combine cornmeal, flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk egg, clabbered milk, yogurt, and oil. Add wet mixture to dry and stir with a fork until just moistened. Do not over mix.

Scrape batter into prepared pan. Tap pan lightly on the countertop to displace any air bubbles. Bake 25 minutes or until lightly golden or until the top springs back slightly when pressed. Cool 10 minutes in the pan, slice, then serve while still warm.


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