Meatless Monday, October 18, 2021
Description:
Chili with pumpkin, black bean, house made soyrizo, fire roasted tomato, corn, peppers and rich chiles and garnished with diced red onion, avocado and cilantro. Served with a dino kale harvest salad with apples, hazelnuts, scallions, cranberry vinaigrette and fresh baked jalapeno herbed corn bread.
Contents:
- 1 pan chili
- 1 container cilantro
- 1 container red onion
- 1 avocado
- 1 container salad
- 1 container dressing
- 1 pan cornbread
Directions:
- Preheat oven to 375, place covered pan of chili into oven for 20 minutes then stir, recover and continue cookng 15-25 minutes or until 165 degrees. Alternatively this meal can be microwaved without compromising it's quality by placing in a safe dish on regular power and stirring every 90 seconds until 165 degrees or heated in a pot over medium heat, stirring often.
- Cornbread can be heated in the covered pan in the oven for the last 5 minutes or so of cooking time or it can be eaten room temperature.
- Toss salad with as much dressing as desired.
- Diced avocado.
Plating:
- Serve chili in bowls, granish with cilantro, onion and avocado as desired.
- Serve salad on separate plate or bowl.
- Serve cornbread on the side or dip into chili.
