Smoothie and Vegetarian Chili with Cornbread Recipe

In today’s recipe, I will be showing you how you can make the Smoothie and Vegetarian Chili with Cornbread Recipe that is part of the 1-week meal plan I shared in my other article.

Here’s a recipe for a refreshing and nutritious smoothie with yoghurt, fruit, and spinach:

Ingredients:

• 1 cup plain yoghurt (Greek yoghurt for added protein, or non-dairy yoghurt if preferred)
• 1 cup frozen fruit (berries, mango, pineapple, banana – any combination you like!)
• 1/2 cup fresh or frozen spinach
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon honey or maple syrup (optional, or adjust to your sweetness preference)
• Pinch of ground cinnamon (optional)

Instructions:

1. Prep: If using fresh spinach, wash it thoroughly. If using frozen spinach, no need to thaw it.
2. Blend: Add all ingredients (yoghurt, frozen fruit, spinach, milk, sweetener, and cinnamon if using) to a blender.
3. Blend until smooth: Blend for 30-60 seconds, or until the mixture is completely smooth and no large chunks of fruit or spinach remain. You may need to scrape down the sides of the blender a couple of times during blending for a uniform consistency.
4. Serve: Pour the smoothie into a glass and enjoy immediately!

Tips:

• Adjust the amount of milk depending on your desired thickness. For a thicker smoothie, use less milk. For a thinner, more drinkable smoothie, use more milk.
• If you don’t have fresh or frozen spinach, you can add a scoop of greens powder for an extra nutrient boost.
• Feel free to add other healthy ingredients to your smoothie like a tablespoon of nut butter (almond butter, peanut butter), a scoop of protein powder, or a sprinkle of chia seeds or flax seeds.
• This recipe is easily doubled to make two servings.

Enjoy this delicious and healthy smoothie packed with vitamins, protein, and fibre!

Vegetarian Chili with Cornbread – A Hearty Weeknight Meal

This vegetarian chilli is packed with flavour and protein from beans and vegetables, making it a satisfying and budget-friendly meal. The accompanying cornbread adds a delicious sweet and savoury element.

Ingredients:

For the Chili:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped (any colour variety)
• 1 (15 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can of kidney beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 4 cups vegetable broth
• 2 cups chopped corn (fresh, frozen, or canned)
• 1 tablespoon chilli powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro, for serving (optional)

For the Cornbread:

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (or brown sugar for a richer flavour)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg
• 2 tablespoons melted butter or vegetable oil

Instructions:

Make the Chili:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened.
2. Add the minced garlic and cook for another minute, stirring constantly, to release the fragrance.
3. Stir in the chopped green bell pepper and cook for an additional 2-3 minutes, or until softened.
4. Add the diced tomatoes with their juices, rinsed and drained black beans, kidney beans, and pinto beans.
5. Pour in the vegetable broth and stir to combine.
6. Season with chilli powder, ground cumin, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chilli thickens slightly and the flavours meld.
7. Stir in the chopped corn and simmer for an additional 5 minutes.
8. Taste and adjust seasonings with salt and freshly ground black pepper as needed.
9. Optional: If the chilli seems too thick, you can add a splash of more vegetable broth to thin it out.

Make the Cornbread:

1. Preheat oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together the sugar, milk, and egg.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix! A few lumps are okay.
5. Stir in the melted butter or oil.
6. Pour the cornbread batter into the prepared baking dish.
7. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Serve:

1. Ladle the hot chilli into bowls.
2. Serve with a warm slice of cornbread alongside.
3. Garnish the chilli with chopped fresh cilantro if desired.

Tips:

• You can add other vegetables to the chilli, such as chopped carrots, zucchini, or mushrooms.
• To make the chilli even heartier, you can add cooked chopped vegan sausage or ground tempeh.
• Leftover chilli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until warmed through.
• Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or wrapped tightly and frozen for longer storage.

Enjoy this delicious and comforting vegetarian chilli with homemade cornbread!

I hope you enjoyed both recipes and will help you with the weekly meal plan I provided you with earlier. If you liked it, share the articleMastering the Grill: A Comprehensive Guide to Grilling Meat with your friends and colleagues to help us reach a greater audience. Also, leave me a comment letting me know how much you enjoyed the recipe and what you added or subtracted to make the meal more tastier.