Chili, Purple Corn Bread, Apple Spinach Salad

On such a yucky, rainy day it seemed prudent to have something warm and hearty. The solution was chili. To accompany the chili, I made gluten free, dairy free, purple corn bread by modifying a recipe. To lighten the meal I had a salad featuring the crisp taste of green apples mellowed out by spinach.

Chili
Serves 12

Ingredients:
2 Tbs olive oil
6 garlic cloves, minced
1 sweet onion, diced
2 habanero peppers, seeded and minced
1 jalapeno pepper, seeded and minced
4 red bell peppers, seeded and diced
4 lbs ground beef
1 Tbs hot paprika
1 tsp cumin
1 tsp cayenne pepper
2 oz 100% cacao chocolate
2 28 oz cans of diced tomatoes, with the liquid
3 cans of beans, drained

Prepared:
1. Heat olive oil in a large pot on high heat and saute the garlic, onion, and three types of peppers until the onions are glassy.
2. Add the beef and cook until there's no more pink.
3. Add the spices and chocolate and cook for another minute, until the chocolate is all melted and incorporated.
4. Add the tomatoes with the liquid and the beans, cook for another minute.
5. Reduce heat to low and simmer for at least 45 minutes to meld the flavors.
6. Serve with sour cream, cheddar cheese, and corn bread.


Purple Corn Bread
Serves 12

Ingredients:
1 1/2 cups sugar (I like evaporated cane juice)
1/2 cup butter substitute (to make it dairy free I used Earth Balance butter substitute)
3 eggs
2 cups water
2 cups purple corn meal
2 cups all purpose gluten free flour
1 1/2 tsp xanthan gum
1 tsp baking powder
1 tsp salt

Preparation:
1. Preheat oven to 400 degrees F.
2. Cream butter into sugar in a large bowl.
3. Add eggs and beat until blended.
4. Beat in water and corn meal, set aside.
5. In a separate large bowl, mix flour, xanthan gum, baking powder, and salt.
6. Pour the dry into the wet and mix until just incorporated.
7. Transfer batter to a greased baking pan.
8. Bake until a toothpick stuck in the middle comes out clean, about 35 minutes.
9. Serve warm or bake up to 1 day ahead of time. Serve with dairy free butter and honey.


Apple Spinach Salad
Serves 12

Ingredients:
1 granny smith apple, cored and sliced very thin
1 large box of spinach
1 handful chopped walnuts
1 handful shredded extra sharp cheddar
poppy seed dressing to taste

Preparation:
1. Dress the spinach so leaves are lightly coated in dressing
2. Layer the rest of ingredients on top.