Chipotle Chilli and Corn Bread

Delicious

As the weather starts to get colder here, a lot of people start panicking about the winter ahead but I get super excited for all the warm cozy foods I get to make in the fall and winter! Below is my basic chili kicked up a bit with Field Roast sausage and a yummy, crunchy, slightly sweet corn bread topping. This should get anyone excited about the cold weather!

Chipotle Chilli
1-3 links mexican chipotle field roast sausage (or TVP of your choice)
1 red or sweet onion
4 peppers
2 cloves garlic
1/4 cup beer (optional-drink rest of beer with this meal =))
1-3 chipotle in adobo peppers (use just one if using sausage because they are spicy)
1 TBS cumin, chili powder, garlic powder and 1/2 TBS coriander or use a pre-made spice packet
1 small can diced tomatoes with green chillis (hunts and rotell make this)
1 small can roasted diced tomatoes
1 TBS tomato paste
1/2 small can diced green chillis
1 can red kidney or black beans
1/2 cup frozen or fresh corn
Scallions and cilantro chopped for garnish

You will need one cast iron skillet (or 9in sq baking pan or similar small pan to bake chilli in) and large soup pot or whatever you would make chilli in. In skillet, saute crumbles of sausage until lightly crisp outside and set aside. In large pot saute diced onion until soft (in about a tsp of oil) then add diced peppers. When everything is soft add garlic cloves and spices and cook for another minute. De-glaze pan with beer if using or just add two cans of tomatoes. Add tomato paste, beans, diced chipotles and cook down about 30 min on simmer. While chilli is cooking down, prepare corn bread below.Note: you do not have to use any TVP in this meal and can just add extra veggies (I like squash and zucchini) and use 3 chipotle peppers or chipotle hot sauce for extra chipotle flavor.

Corn Bread This is the Skillet Corn Bread recipe from Veganomicon but I have cut out some of the oil, used maple syrup instead of sugar, and made half the amount to accomodate the chilli in the pan, but feel free to double this recipe and bake it as a side dish in skillet.

1 cup soy milk
1 tsp apple cider vinegar
1 cup cornmeal
1/2 cup white whole wheat flour
2 TBS maple syrup
1 tsp baking powder
pinch salt
1/3 cup oil (I filled the cup measure with half green chillis and half canola oil)
1/3 cup frozen or fresh corn kernels
1 sliced scallion

Set oven to 350. Mix soy milk and vinegar and set aside to curdle (I know gross, right? but it's not. You're making your own buttermilk-like substance) In another bowl mix dry ingredients. Add maple syrup, chillis and oil to soymilk mixture. Mix wet into dry until combined. Add corn and sliced scallion if using.

Assembly
Add sausage crumbles, frozen/fresh corn and cilantro or scallions to chilli. Spoon chilli into skillet about 1/2way up sides. Pour cornbread mixture over and bake in oven for 35-40 minutes. You will see cracks in cornbread and slightly browned edges. Spoon and enjoy!