Vegetarian Chili and Mexican Corn and Cheese Bread

Tonight I made Moosewood's vegetarian chili and Mexican corn and cheese bread. Both were delicious!
The chili recipe called for bulgur, which I found to be pricey and a little scary looking. (It's a whole-grain, high-fiber wheat, but I'm a penny-pinching wimp). Instead I used tofu grounds, which are similar in texture and taste to ground beef. I hardly notice the difference with Yves Meatless Ground. Yum!

Onion, garlic, celery, carrot, and bell pepper were cooked down with cumin, basil, chili powder, a little salt and pepper, and just a skosh of cayenne. My mom has famously said, "I don't like food that hurts me." She's right, you know: too spicy and your lips, mouth and tummy hurt! I think the chili was spiced perfectly: not too hot, not too salty. Success!The Mexican corn and cheese bread was also a success. Green onions, mild cheese, and a cup of frozen corn were folded into a standard cornbread batter. The bread took about ten minutes longer than anticipated to cook, but once it was out it was fragrant and perfectly cheesy.

I really enjoyed making these two recipes! And wouldja look at that! There's enough left over to pass on to my brother and his very pregnant wife :)