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

Ingredients:
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

Directions:
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!!