Big Spring Herald Weekend - - CLASSIFIED­S -

Hearty chili for au­tumn days

Peo­ple choose to ad­here to a veg­e­tar­ian or ve­gan diet for var­i­ous rea­sons. Some peo­ple avoid an­i­mal prod­ucts be­cause of ethics, while oth­ers want to con­trol their weight with low-calo­rie foods. Still oth­ers may have food al­ler­gies or in­tol­er­ances that make a vegetable-based diet their best op­tion. Cook­ing veg­e­tar­ian or ve­gan can in­tro­duce a per­son to a wide va­ri­ety of new foods and fla­vors. That’s why even peo­ple who eat meat like to pe­ri­od­i­cally ex­per­i­ment with veg­e­tar­ian or ve­gan foods. When the weather starts to cool, soups and stews be­come sta­ples of many peo­ple’s di­ets. With this recipe for “Four Bean Chili” from “Ve­gan Cook­ing for Be­gin­ners” (Pub­li­ca­tions In­ter­na­tional, Ltd.) by the PIL edi­tors, home cooks can ex­per­i­ment with a meat­less chili that doesn’t skimp on fla­vor even if it isn’t brim­ming with beef, pork or lamb.

Four Bean Chili Makes 8 to 10 serv­ings

2 ta­ble­spoons olive oil

1 onion, finely chopped

2 medium car­rots, chopped

1 red bell pep­per, chopped

3 cloves gar­lic, minced

oc­ca­sion­ally. Stir in vine­gar.

Chili is even bet­ter served with corn­bread. Make bat­ter while the veg­eta­bles are cook­ing in step one and bake it while the chili is sim­mer­ing.

Corn­bread Makes 12 serv­ings

3 ta­ble­spoons boil­ing water 1 ta­ble­spoon ground flaxseed 11/4 cups all-pur­pose flour

3/4 meal

1⁄3 cup sugar 2 tea­spoons bak­ing pow­der

1 tea­spoon salt 11/4 cups plain unsweet­ened al­mond or soymilk

1/4 cup vegetable oil cup yel­low corn

Pre­heat oven to 400 F. Spray 8-inch square bak­ing dish or pan with non­stick cook­ing spray. Com­bine boil­ing water and flaxseed in small bowl; let stand un­til cool.

Com­bine flour, corn­meal, sugar, bak­ing pow­der, and salt in large bowl; mix well. Whisk al­mond milk and oil in medium bowl un­til well blended. Add to flour mix­ture with flaxseed mix­ture; stir just un­til dry in­gre­di­ents are moist­ened. Pour bat­ter into pre­pared bak­ing dish.

Bake 25 min­utes or un­til top is browned and tooth­pick in­serted into cen­ter comes out clean.

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