Chili with cornbread

Do not let anybody tell you chili can't be made on a weeknight. All you need is beans soaked the night before and a pressure cooker. If you have neither, use canned beans. :)

Ingredients-

1 cup dried kidney beans, soaked overnight, then pressure-cooked ( or about 2 cups canned)
1 onion, chopped fine
2 cloves garlic, sliced
1 green bell pepper, chopped coarsely
2 carrots, sliced
1/2 cup frozen corn, thawed
30 oz canned diced tomatoes in juice, or 3-4 fresh tomatoes, chopped
1 canned chipotle in adobo sauce, chopped
1 tsp dried ancho chili powder (or 1 dried ancho chilli pepper, soaked and chopped)
1 tsp mexican oregano
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
Juice and zest of one lime
1/4 cup TVP granules (optional- soak them in hot water, then rinse under cold water and squeeze dry)
1 tbsp canola oil
salt to taste
Handful of fresh cilantro, chopped

- Heat oil in a large, heavy pan.
- Add onion and saute until golden brown.
- Add garlic, cumin, coriander, oregano, and stir around for a few seconds.
- Add bell pepper, carrots, corn, lime zest and saute for five minutes.
- Add tomatoes, TVP, chipotle, ancho chili powder, salt, and bring to a boil. Now turn the heat to medium low, cover and simmer for five minutes. (The soy granules will soak up a lot of flavor and be really good to your tongue.)
- Add the beans, cover and simmer for about 15 minutes, until all the flavors are mixed well. Taste and season
- Add lime juice and cilantro before serving.

Serve with Isa's vegan cornbread.

I'm not a big bean person, but I lurve cornbread. Chili seems to be a good compromise..it has enough beans to go well with cornbread (and satisfy A's protein fetish) and enough veggies to suit me. It also goes well with a bunch of things..rice, Indian breads, chips..