I remember eating this dish when I was in elementary school and high school. To be honest, I was never a big fan as the tomatoes grossed me out and I was a tad fearful of the zucchini chunks. Fortunately, my taste buds have gown up slightly...I still pick out oversized tomato pieces but I now enjoy the zucchini and the spoon bread is as divine as it gets. Spoon bread is similar to corn bread but much softer with more of a pudding like texture. I figure that the chili is so healthly that a little spoon bread on the side is a acceptable indulgence.
1/2 cup olive oil (very uncessary, I use less than 1/4 cup)
2 onions, roughly chopped
3 garlic cloves, finely chopped
2 red peppers, cored, seeded and cut into squares
2 zucchini, cut into cubes
1 Tbsp chili powder
1 Tbsp ground cumin
2 14oz cans peeled whole tomatoes ( save yourself the trouble and use 1 28 oz can diced tomatoes)
salt and pepper to taste
1 15oz can kidney beans, drained
1 15 oz can chickpeas, drained
1/2 cup chopped parsley
1/2 cup chopped coriander
2 Tbsp lemon juice
-Heat the oil in a deep casserole over moderate heat and add onion, garlic, and red pepper. Saute for about 5 minutes. Add the zucchini and continue to saute for 3 more minutes. Stir in chili powder and cumin and stir for a minute. Add the tomatoes, roughly chopped, with their juice. Season with salt and pepper and stir in chickpeas and kidney beans.
-Cover and simmer for 15 minutes, until vegetable are tender. Lastly stir in parsley, coriander and lemon juice to give the dish a fresh taste.
- Serve with spoon bread.
3 cups milk
4 oz butter
1 cup corn meal
1 tsp salt
1 tsp sugar
3 eggs, separated
-Preheat the oven to 350 degrees F. Combine the milk and butter in a small saucepan and bring to a boil. Add the corn meal, salt and sugar and whisk. Cook for 5 minutes. Cool slightly, then beat in egg yolks. Whisk egg whites until stiff and fold until the mixture. Bake in a buttered dish for about 45 minutes, until risen, golden and crusty. Serve immediately.