Vegetarian Chili & Jalapeno Cornbread

This chili recipe is easily altered, depending on what you have around. Make more, make less (if you can), or change the types of beans and vegetables. The cornbread is a variation on a recipe I found on a cornmeal package. I prefer finely ground cornmeal for a really soft bread. The cheese helps make it moist and extra delicious.

CHILI

1/4 cup olive oil

2 cups chopped onions

1 2/3 cups coarsely chopped red bell peppers (about 2 medium)

6 garlic cloves, chopped

2 tablespoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved

1 16-ounce can tomato sauce

TOPPINGS
Chopped fresh cilantro

Sour cream

Grated Monterey Jack cheese (or whatever you prefer)

Chopped green onions

Preparation:

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chili into bowls. Add toppings if you wish. Serve with cornbread (recipe below).

JALAPENO CORNBREAD

2 cups all-purpose flour

2 cups cornmeal (fine grind, like Arrowhead Mills brand)

1 1/2 tablespoons baking powder

1 teaspoon salt

4 eggs

2 cups milk

6 tablespoons butter, melted

4 tablespoons honey or sugar

2 cups grated pepper jack cheese

2-4 jalapenos, seeded and finely chopped

Preheat oven to 400’F.

Grease a 9x13" pan with oil or butter.

Combine flour, cornmeal, baking powder, and salt in one bowl.

Combine eggs, milk, oil/butter (melted), honey/sugar in a separate bowl. Beat well.

Combine all ingredients, until just moistened. Stir in the jalapenos and most of the cheese (leave a little aside to top the batter before baking).

Pour batter evenly into prepared pan.

Sprinkle remaining cheese over batter, and bake approximately 20 minutes, until edges are golden and center is set (springs back to the touch).

Cool bread in pan(s) at least 10 minutes before serving. Wrap leftover bread (once cool) in plastic and store at room temperature up to 3 days.