Sunday, January 31, 2010

Jalapeño Chevre Cornbread and Vegetarian Chili

Back home and getting ready for the week--we decided to do chili and cornbread for lunch. I still had the last little chunk of goat cheese hanging around, so I threw it into the cornbread muffins, along with some chopped up jalapeños.

Nice and creamy--though the flavor is a bit strong. Neither of us mind it, but I'm thinking next time I'd probably try something less strong--perhaps a dollop of plain cream cheese.
Vegetarian chili--I make it about the way one would make regular chili, except that's tvp instead of hamburger. Don't knock it until you try it! Inexpensive and with something already so flavorful, it really doesn't stand out. Even Tavo, the guy who won't touch tofu with a 10 foot pole, actually said in the grocery store, "Naw, I don't need hamburger chili--I'll just eat the vegetarian stuff. It's pretty good!"

I'm back in Atlanta, now--glad I was able to get here despite the weather! It snowed like crazy in Baltimore yesterday. I went for a quick jog anyways, just to see the harbor and everything. Brr! I needed to jog in order to keep from freezing :) Very cool city--I need to come back when its at least 50 degrees warmer.


Jenn said...

chili and cornbread are definitely a good match for each other. I love that you added the jalapenos. Yum yum!!!

Michelle Ann said...

I do love chili and cornbread especially on a cold winter day.

Marjie said...

I'm hungry and could go for corn muffins about now...

snowelf said...

I love veggies! Vegetarian chili sounds fantastic!!!

I could totally escape to Atlanta right now...i'm so tired of being cold!! :P