Chili and Cornbread

Here is my healthier version of cornbread. It tastes awesome crumbled on top of the chili.

2 cups Heart Smart Bisquick mix
6 TBSP cornmeal
1/3 cup sugar
1/3 cup honey
2 egg whites
1 cup milk
1/4 cup melted butter

(Yes, believe or not, I altered this recipe quite a bit...)

Combine baking mix, cornmeal and sugar in a mixer bowl. Add eggs, honey and milk. Beat until well blended. Mix in melted butter. Place in greased 9 inch square pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick comes out clean. Makes 12 squares.

Bean and Vegetable Chili
adapted from Food Matters by Mark Bittman

1 whole onion, minced
1 TBSP minced garlic
1 or 2 small eggplants, cubed
1 medium zucchini, chopped
4 carrots, chopped
1 cup quartered mushrooms
1 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. or more chili powder
1 can diced or stewed or chili-ready tomatoes, undrained
1 can kidney beans, undrained
1 can black beans, undrained
1/2 cup quick cooking barley
2 cups vegetable stock, or water
Chopped fresh cilantro for garnish.

Saute onion and garlic in olive oil until softened. Add vegetables, sprinkle with salt and pepper and cook, stirring occasionally, until they become soft and fragrant. Add the seasonings and stir, then add the tomatoes and beans. Put it all in a crockpot on low, adding the vegetable stock and barley. Cook until you are ready to eat! Serve with cornbread.