Vegetable Chili with Corn Fritters

After I was told that my rehearsal was cancelled for today, I immediately took that opportunity to make a nice dinner. Luckily, there are leftovers to tide me over for a few days too... or at least tomorrow. I knew I was in the mood for chili and decided to make a vegetable chili with what I had (definitely topped with cheese) and use my stale leftover cornbread to create the fritters. (The cornbread was too dry when I made it so, I didn't put the recipe up.) The fritters made the cornbread amazing though!

Vegetable Chili with Corn Fritters

This was based off of/adapted from this recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

(for both)

Vegetable Chili

Ingredients

1 clove garlic (minced)

1 tbsp chili powder

1 tsp cumin

1 pinch garlic powder

1 pinch oregano

1 medium tomato (chopped)

1 tbsp vegetable oil

1/4 cup mushrooms (chopped)

1/4 cup pepper (chopped)1/4 cup onions (chopped)

1 can pinto beans (You can use any other type of beans: kidney, black...)

2 ears corn off cob (You can use fresh, canned, or frozen.)

1 cup water

1/2 6oz can tomato paste

3 tbsp vegetarian baked beans

1 Mexican Chipotle Field Roast sausage (broken up) (optional)

salt and pepper to taste

Directions

1. Add oil and garlic to pan

2. Sauté until fragrant.

3. Add peppers, mushrooms, onions, and sausage.

4. Cook/stir until vegetables are tender and sausage is slightly brown.

5. Add tomato, tomato paste, spices, and water.

6. Heat to boil.

7. Reduce heat to low

8. Add beans and corn.

9. Simmer 15 minutes or until all vegetables are tender

10. Add spices as needed.

11. Top with cheese and enjoy.

Corn Fritters

Ingredients

3-4 pieces stale cornbread

2 eggs

1/3 cup milk (or more)

1 small shallot (chopped)

2-3 tbsp corn (canned, fresh, or frozen) (optional)

salt and pepper to taste

Directions

1. Sauté shallot in oil until tender

2. Crumble cornbread in bowl

3. Add eggs, corn, milk, and shallot to corn mixture until moist texture

4. Add more milk if necessary

5. Drop by spoonfuls or hand-made discs on oiled hot skillet

6. Brown both sides

7. Take off skillet and enjoy.

NOM-able Chocolate Chunk Cookies

During stressful times with midterms coming up and all sorts of homework, sometimes a sweet (specifically chocolate) can make the world seem like a better place. Okay.. maybe that's a bit much. But, it can help. And it did! What a tasty treat and so many leftovers! These were the type of cookie that one did not suffice. I'm excited to eat more.

NOM-able Chocolate Chunk Cookies

Caution: Must be served with milk and then promptly pushed away before the entire pan is gone

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups (11. 5 oz package) chocolate chunks

Directions
1. Preheat oven to 375ºF
2. Combine flour, baking soda, and salt in a small bowl
3. In a separate bowl combine butter, granulated sugar, brown sugar, and vanilla extract.
4. Beat until smooth.
5. Add eggs (one at a time) fully combining after each.
6. Gradually mix in flour mixture
7. Add chocolate chunks
8. Drop or roll balls (about a rounded tbsp size) onto an ungreased cookie sheet
9. Bake for 9-11 minutes (or until golden brown)
10. Cool for 2 minutes
11. Move to wire rack to cool completely
12. Enjoy.. and eat many!