Chili and Corn Bread Recipes

Chili is a classic versatile American favorite. In my recipe, I'm keeping it vegetarian-ish. For a meat based chili, first brown the ground meat and discard any excess fat. Then add the rest of the ingredients listed below.

Vegetarian Chili


4 garlic cloves- crushed, 1 onion- chopped, 1 large eggplant, 1 zucchini, 1 bell pepper, 2 tbs olive oil, 1 box of Carroll Shelby's Chili Kit* (remove Corn Masa Flour and salt), dashes of Worcestershire sauce, 1 bay leaf, 1 can of black beans, 1 can of red kidney beans, 1 can of crushed tomatoes, 13 oz of Ragu Old World Style Traditional sauce, and spices to taste such as dried oregano, dried basil, dried thyme, dried parsley, cumin, ground pepper, and salt


1. Preheat oven to 400 degF

2. Slice eggplant and zucchini to half an inch thick. Toss slices with 1 tbs olive oil and ground black pepper. Place the slices in one layer on a baking sheet. Bake for 15 minutes or until the slices are slightly al dente

3. Cut bell pepper to thin slices. Drain liquid from cans of beans

4. In a large pot, heat 1 tbs olive oil over medium fire. Cook garlic and onion until translucent

5. Add the rest of the ingredients and season with spices according to taste. Gently stir the mixture and bring the chili to a simmer. Cover and stir occasionally for 15 mins or until the chili thickens up

6. Serve with a slice of corn bread (see recipe on the next column), fresh herbs such as parsley and basil, and your favorite cheese gratings

Corn Bread


2 cups yellow cornmeal, 1 cup all-purpose flour, 0.5 cup whole wheat flour, 2 tsps salt, 2 tsps baking powder, 2 tsps baking soda, 3 eggs beaten, 1.75 cups milk, 0.25 cup melted butter, 1 tbs veg oil, 3/8 cup frozen corn and 1 tbs honey

Tool: 10-in cast iron skillet


1. Preheat oven to 425 degF

2. Grease cast iron skillet and place in the oven to preheat

3. Sift dry ingredients in a mixing bowl

4. In a mixing bowl, blend eggs, milk, honey and butter

5. Combine both ingredients until a moistened batter is formed (similar to think pancake batter)

6. Carefully remove the skillet. Coat all of the inside surface of the skillet with oil

7. Pour the batter into the skillet. Return it to oven

8. Bake for 20 to 25 mins or until browned and inserted skewer comes out clean


- *I made my own chili mix by toasting up 2 tablespoons of cumin seeds and 1 tablespoon of white peppercorn. Then I grounded them up. I added 2 tablespoon of dried chili flakes (reduce if you prefer less spiciness) and 1 tablespoon of Italian herb seasonings.