Chili Veggie Steam & Cornbread Cravings. This dish combines steamed vegetables with fiery chili flavors, paired with freshly baked cornbread. Get ready to satisfy your cravings and delight your taste buds with this irresistible fusion of spice and comfort.
Recipe for making steamed vegetables with chili:
Ingredients:
- Assorted vegetables (such as broccoli, carrots, bell peppers, snap peas, and cauliflower) – washed and chopped into bite-sized pieces
- 2 cloves garlic, minced
- 1-2 red chilies, thinly sliced (adjust according to your spice preference)
- 2 tablespoons olive oil or any cooking oil of your choice
- Salt to taste
- Pepper to taste
- 1 tablespoon soy sauce (optional)
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh cilantro leaves, chopped (optional, for garnish)
Instructions:
- Prepare the steamer:
- Fill a large pot with a few inches of water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a steady simmer.
- Prepare the vegetables:
- Wash all the vegetables thoroughly under cold, running water.
- Chop the vegetables into uniform, bite-sized pieces. Ensure they are all roughly the same size so they cook evenly.
- Season the vegetables:
- In a large bowl, toss the chopped vegetables with minced garlic, sliced red chilies, olive oil, salt, pepper, and soy sauce (if using). Make sure the vegetables are evenly coated with the seasonings.
- Steam the vegetables:
- Once the water in the pot is simmering, place a steamer basket or a metal colander over the pot.
- Arrange the seasoned vegetables in the steamer basket in a single layer, ensuring they are not overcrowded. If necessary, steam the vegetables in batches.
- Cover the pot with a lid and steam the vegetables for about 5-7 minutes, or until they are tender but still have a slight crunch. Be careful not to overcook them.
- Check for doneness:
- After 5 minutes, use a fork or a knife to pierce one of the vegetables to check for doneness. If it’s tender, they’re ready. If not, continue steaming for another minute or two.
- Serve:
- Once the vegetables are steamed to perfection, remove them from the steamer basket and transfer them to a serving dish.
- Garnish with sesame seeds and chopped cilantro leaves for added flavor and presentation.
- Enjoy:
- Serve the steamed vegetables with chili as a healthy side dish or as a light main course. They pair well with rice, quinoa, or noodles. Enjoy!
This recipe is customizable, so feel free to adjust the seasonings and chili quantity according to your taste preferences. You can also add other ingredients, like ginger or soy sauce for additional flavor variations.
Making cornbread with chili:
Ingredients:
For the chili:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and finely chopped (optional, for extra heat)
- 1 pound (450g) ground beef or turkey
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter or vegetable oil
- 1/4 cup honey or sugar (optional, for sweetness)
- 2 eggs
Instructions:
- Prepare the Chili:
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and cook until translucent, about 3-4 minutes.
- Add minced garlic, diced bell peppers, and jalapeño pepper (if using), and cook for another 2-3 minutes.
- Add ground beef or turkey to the skillet, breaking it up with a spoon, and cook until browned.
- Stir in diced tomatoes, kidney beans, tomato paste, chili powder, ground cumin, salt, and pepper.
- Allow the chili to simmer for about 15-20 minutes, stirring occasionally, until it thickens. Adjust seasoning to taste.
- Prepare the cornbread Batter:
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or line it with parchment paper.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt until well combined.
- In a separate bowl, whisk together milk, melted butter or oil, honey or sugar (if using), and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Assembly:
- Pour the chili into the prepared baking dish, spreading it out evenly.
- Carefully pour the cornbread batter over the top of the chili layer, spreading it out to cover the chili completely.
- Bake:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Serve:
- Allow the cornbread with chili to cool for a few minutes before slicing and serving.
- Serve hot, garnished with chopped cilantro, sliced jalapeños, grated cheese, or a dollop of sour cream, if desired.
Enjoy your hearty and delicious cornbread with chili! It’s perfect for a cozy dinner or potluck gathering.
