Vegetarian Bean Chili

I came across these recipes online at apricot-tea.com, and decided to try them.  It turned out delicious!  A very hearty meal that is even better as leftovers.  I made this last fall, and it was perfect for a night in watching scary movies.  Enjoy!

1 tablespoon olive oil
1 large onion, coarsely chopped (about 1 cup)
2 teaspoons finely chopped garlic
1 can (15 – 16 oz) red beans, drained & rinsed
1 can (15 – 16 oz) garbanzo beans, drained & rinsed
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (4 oz) green chiles, undrained*
8 oz. tomato sauce
2 cups frozen corn kernels
2 tablespoons chili powder
1 tablespoon cumin
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 – 3 tablespoons barbecue sauce

In a large pot, heat oil over medium-high heat. Add onion & garlic; cook for 4 – 5 minutes, stirring frequently until onions appear soft.

Next, stir in remaining ingredients. Heat to boiling. Then reduce heat to medium-low; cover & cook for 15 – 20 minutes, stirring occasionally.

Serve piping hot with homemade cornbread or top with sharp cheese & tortilla chips.

(This recipe is from Betty Crocker Easy Everyday Vegetarian)

To double the pleasure, try it with the vegan cornbread/cake below :)

1 cup sorghum or maple syrup
1¼ cups soy milk (or soy/rice blend)
¼ cup safflower oil
1½ cups cornmeal
½ cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon fine sea salt

Preheat the oven to 400 °F / 204 °C.

Oil a 9″ x 9″ (or similar size) baking dish or 12-cup muffin tin.

Combine the sorghum, soy milk, & oil in a medium bowl & mix well. In another bowl, stir together cornmeal, flour, baking soda, & salt. Add the dry mixture to the wet mixture, & mix just until well combined.

Pour the batter into the prepared pan & bake for 25 – 30 minutes, or until a toothpick inserted in the center of the cornbread or a muffin comes out clean.