Thursday, January 20, 2011

The Easiest Chili You Will Ever Make



Easy and delicious chili. Also, cornbread!

























1 28oz can petite diced tomatoes
1 16oz red beans or other beans of choice
1 yellow onion
2 cloves garlic
1 cup veggie broth or bouillon cube dissolved
olive oil
(optional) ¼ lb ground meat of choice or 1 veggie sausage link

Seasonings: chili, cumin, cayenne, paprika, salt and pepper


  1. Chop onion and garlic. Heat 1 Tbsp oil on medium/high heat and add veggies. Sauté until just tender in large pot (about 8 minutes).
  2. If using, brown meat or veggie meat in pan with veggies.
  3. Drain beans, rinse in colander and add to pot. Add can of tomatoes with juice.
  4. Add 2 tsp Chili powder,1 tsp paprika, dash of cumin and dash of cayenne. Reduce heat to low and simmer for 10 minutes for flavors to combine. Add dash of salt and pepper and additional seasoning to taste.

Meal idea: Serve with cornbread. Top with a dollop of sour cream.
Variation: Saute 1 container sliced mushrooms and combine with onions and garlic.


Spruced-up Cornbread in a Jiffy

1 box of Jiffy cornbread mix
1 egg
1 cup sour cream
1 small can corn kernels
1 small can green chilies
Cheddar cheese

  1. Mix cornbread as instructed on box, substituting sour cream for milk. Drain corn and fold into cornbread mix. Fold in 1 can green chilies.
  2. Add to muffin tins or pan, leaving plenty of room for cornbread to rise.
  3. Grate light layer of cheddar cheese on top of each cornbread muffin/loaf. Cook as instructed by Jiffy box.


No comments:

Post a Comment

Followers