Cornbread-Topped Chili

This simple chili is a great way to use bits of leftover meats and any vegetable.  Tonight I used roasted turkey as the meat and an assortment of fresh, canned and frozen vegetables I had on hand.  This recipe was inspired by Eating Well.

Cornbread-Topped Chili

(Serves 2)

Saute shallots in olive oil for 2 minutes.  Add chili powder and other fresh raw vegetables.  Saute 3 minutes, stirring occasionally.
2 tablespoon shallots, diced
1 teaspoon olive oil
1 tablespoon chili powder
1/2 cup carrots, peeled and diced
1/4 cup celery, diced
1/4 cup parsnips, peeled and diced

Add tomatoes, water and bouillon.  Heat to boiling.  Lower heat and simmer.  Add shelled edamame (I used the frozen version).  Simmer until broth is reduced.
3/4 cup diced tomatoes in juice
1/2 cup water
1/2 vegetable bouillon cube
1/3 cup edamame

Cornmeal Crust
Mix cornmeal, baking powder, salt and pepper.
1/2 cup whole grain cornmeal
1/4 teaspoon baking powder
Fresh ground pepper
Dash of salt

Beat together egg, milk, lemon juice and oil.
1 egg
1/4 cup soy milk
1/2 teaspoon lemon juice
2 teaspoon olive oil
Stir liquid ingredients into dry cornmeal mix.

Pour vegetable mixture into individual oven proof dishes.  (I greased with an olive oil spray).  Top with cornmeal batter.

Bake at 400 F. for 20 minutes.

 Enjoy your week!