Friday, February 19, 2010

Black Bean Chili & Cornbread

Since we couldn't eat meat the other night on Ash Wednesday, I decided to make black bean chili & cornbread for Todd and I. Because I added corn to the chili to give it more substance, it's more like a veggie chili. I should also let you know that it's broth based so it's not as thick as what you would normally think of chili but I still think it's delicious & super easy to make. You can also add meat to it if you want.

Black Bean Chili & Cornbread
Black Bean Chili

2 tsp olive oil
1 onion, chopped
1 red bell pepper, chopped
3/4 can (14-19 oz) black beans, drained
3/4 can (14.5 oz) diced tomatoes
3/4 can (14 oz) vegetable broth
1 can (4 oz) green chile peppers, chopped
2 tsp chili powder
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground oregano

*Various ingredients can be added and changed (corn, kidney beans, ground turkey, etc.)

*I only used 8 oz. of the vegetable broth & added the entire can of each ingredient as well as corn, and topped the chili with some shredded cheddar cheese

Heat oil in large pan. Add onion and pepper and cook, stirring, for 3 min. Add beans, tomatoes (with juice), broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 min.

We ate the chili with Trader Joe's cornbread which is amazing! I love cornbread & have tried many different brands and I think I just found my favorite! I highly recommend it.

By the way, 2 months till Boston!!

1 comment:

marathonmaiden said...

mmmmm cornbread. yummy. and eeeeek for 2 months (although i'm weird and 2 months = 8 weeks so my 2 month countdown doesn't start until monday haha)