Veggi Chili w/Soy Protein Crumbles & Corn Bread

This was Veggie Chili and Corn Bread.

Since we liked veggie chili with soy protein crumbles, here again! The vegetarian ground meat made the chili nicely "meaty." This time I used green bell pepper for red bell pepper. I also didn't add corn. Because I made homemade cornbread.

Talking about cornbread, I prefer Northern style which is lighter, moist and slightly sweet to crumbly and flat Southern style cooked with bacon drippings and sometimes savory spices. On the other hand, I wouldn't mind of a type of cornmeal, whether Northern yellow or Southern white while my choice of texture would be medium grind. So, when I bake cornbread, it would always be Northern style. Maybe this is not traditional but I use yogurt instead of buttermilk because I usually don't have buttermilk.

Hearty & healthy chile and just-out-of-oven steamy cute cornbread. What else would we need? Greens! I quickly fixed fresh tomato and green Salad. What else? I didn't make any toppings for chili this time, but maybe some grated apple smoked cheddar on top would be great. We can try it for tomorrow since we should have enough leftover.

Veggie Chili with Soy Protein Crumbles
SERVES 4-6

1 tbs olive oil
1/2 red onion, finely chopped
1 green pepper, chopped
2 garlic cloves, finely chopped
1 tbs cumin powder 
3 tbs chili powder
1 small red chili pepper removed seeds, finely chopped
1 tbs dried oregano
1 package soy protein crumbles (I used Lightlife's Smart Ground Original)
1 can red kidney beans
2 can petite diced tomato
2 tsp packed light brown sugar
2 cup water

1. Heat oil in a pan, saute red onion, green pepper, garlic, and spices until vegetables become soft.
2. Meanwhile, in a different pan (non-stick), saute soy protein crumbles with a little of olive oil for 5 min, or until brown.
3. Add beans, tomato, brown sugar, water, and cooked soy protein crumbles in the vegetable pan, bring to boil, reduce heat, half-cover, simmer for about 40 min
Note: No salt added because canned beans and tomato already contain some salt.

My Cornbread
MAKES 12 (muffin shape)

1 cup medium grind cornmeal
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1tbs sugar (or 1 tbs Splenda)
1/2 tsp salt
1 large egg
1 cup low-fat yogurt
2/3 cup low-fat milk
2 tbs unsalted butter, melted

1. In a bowl, whisk cornmeal, flour, baking powder, baking soda, sugar, salt together.
2. In a different bowl, whisk egg, yogurt, milk. Add in the dry ingredients, stir quickly, add in butter, stir quickly.
3. Spoon the batter into lightly oiled muffin pan, bake at 400F about 25 min, or until the top is golden brown.