Tag Archives: adobo sauce

Three Bean Chili and Vegan Cornbread

8 Mar


It’s been pretty cold here in Chicago and nothing makes me feel warm and happy like a bowl of chili and warm cornbread.

Just a warning, I like my food a bit on the spicy side. If you don’t, you can reduce the amount of chipotles and jalapeño you put into the chili. The adobo sauce itself isn’t terribly spicy and neither is chili powder. That’s what helps give it the smokey flavor.

For the Chili:
1/2 cup dry black beans
1/2 cup dry pinto beans
1/2 cup dry white beans
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, stemmed, seeded and chopped
2 cloves garlic, chopped
1 28 oz. can of diced tomatoes
2 cups vegetable broth
2 tbsp chili powder
2 tbsp cumin
2 tbsp chipotle chilis in adobo sauce, chopped
1 tbsp olive oil
Shredded cheddar cheese or nutritional yeast as a topping


  1. Heat the oil in a heavy stock pot over medium heat
  2. Add the onion, bell peppers and jalapeño to the oil and saute until the onions are clear. Once the onions are clear, add the garlic
  3. When the garlic is fragrant, sprinkle the chili powder and cumin and stir
  4. Add the tomatoes, vegetable broth and chipotle chilis with some of the adobo sauce
  5. Bring to a boil, cover and simmer for 20 minutes
  6. Season with salt and pepper


For the Cornbread:
11/4 cups garbanzo bean flour (you can substitute any flour you like)
1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sucanat
4 tbsp coconut oil, melted
1 cup milk of choice (I used Homemade Almond Milk)
1 tsp vinegar
2 tbsp ground flax
2 tbsp water
1 cup frozen corn, thawed


  1. In a medium bowl, combine the flax and water to make a paste
  2. Add the milk, vinegar and sucanat to the flax mixture, and stir well
  3. In a separate bowl, combine the flour, cornmeal and baking soda
  4. Make a well in the center of the dry ingredients and pour the wet ingredients into the center and combine well
  5. Add in the corn and coconut oil and mix well
  6. Pour the batter into a greased 8×8 baking dish and bake until the edges are golden brown and a toothpick comes out clean
  7. Allow to cool for 20 minutes before slicing

As always, enjoy!


Enchilada Casserole

25 Feb


Ever since I came up with this delicious enchilada casserole it has quickly become a favorite in our house. It’s super easy and incredibly delicious.  Restaurant worthy, if I do say so myself 🙂

1 14 oz. can diced fire roasted tomatoes with green chilis
1 8 oz. can Tomato Sauce
1 Red Bell Pepper
1 Package Upton’s Natural Chroizo Seitan
1 Tbsp. Chili Powder
1 Tbsp. Coriander
1 Tbsp. Cumin
1 Onion, chopped
2 Cloves garlic, minced
1 Jalapeño, stemmed, seeded and minced
2 Tbsp. Adobo Sauce
1 Tbsp. Olive Oil
1 1/2 Cup Cheddar Cheese, shredded
3/4 Cup Vegetable broth
3 Ezekiel 4:9 Tortillas
Salt and Pepper to taste
Guacamole & Sour Cream for toppings


  1. Preheat the oven to 400o
  2. For the sauce: Heat the olive oil in a skillet over medium heat. Cook the onion and bell pepper until soft. Add the garlic and jalapeño to the pan and sauté until fragrant.
  3. Stir in the chili powder, coriander and cumin, coating the onion mixture. Stir in the tomatoes, tomato sauce and adobo sauce to the vegetable mixture. Add the vegetable broth a little at a time to thin the sauce out. Add the seitan, salt, pepper and cook the sauce for 10 minutes or until boiling.
  4. Coat the bottom of a casserole dish with a thin layer of sauce. Place one tortilla on top of the sauce and layer with another layer of sauce and a sprinkling of cheese. Continue this process until you have used all the tortillas.
  5. Place the casserole dish on a lined baking sheet and loosely cover the casserole dish with tin foil and bake for 20 to 25 minutes until the cheese is melted.
  6. Let the casserole cool for 5 minutes. Cut and serve with guacamole and sour cream.

If you choose to substitute meat for seitan, I would add it with spice mixture. This way you can cook the meat and it will have time to absorb all the yummy spices.