Southwest Chili & Cornbread

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Southwest Chili & Cornbread

Yield: 6-8

Southwest Chili & Cornbread

This is one of those things you can whip up in a short amount of time and our kids love it, too (especially on a cold night). All these ingredients should be standard stock in your pantry.

Ingredients

1 green bell pepper (finely chopped)

2 cups corn (frozen)

2 yellow onions (chopped)

4 cloves garlic (peeled & pressed)

2 15 oz cans black beans (drained & rinsed)

1 15 oz can pinto beans

1 15 oz can red beans

1 15 oz can diced tomatoes

1 can tomato paste

1 can chipotle pepper n adobo sauce (chopped)

1 tsp cumin

1 dash red pepper (to taste)

1 cup almond milk (unsweetened)

1 Tbsp apple cider vinegar

1 cup whole wheat flour

1 cup corn meal

2 Tbsp sugar (or Xylitol)

1 tsp baking powder

2 Tbsp coconut oil

1 bag Mixed greens (for salad)

Instructions

  1. In a big pot over medium heat, add in the onion, green bell peppers and garlic (saute for about 5 min or until soft - coconut oil is optional here).
  2. Stir in cumin, a dash of red pepper, cook for a min (or so).
  3. Now dump in the tomato paste (plus 3 cans of water – tomato paste can size), chipotle pepper, diced tomatoes, beans, corn and bring to boil then simmer for 30 min (or so).
  4. Prepare corn muffins: in a small bowl, add milk and vinegar.
  5. In a medium bowl, mix the dry ingredients: flour, cornmeal, sugar (or Xylitol) and baking powder.
  6. Stir milk mixture into the dry ingredients, stirring gently until mixed.
  7. Measure 1 Tbsp coconut oil (you may need to microwave the oil for about 20-30 sec to make it a liquid).
  8. Measure 1 cup of corn and stir coconut oil and corn into mixture.
  9. Spray baking dish (7″ inch x 7″) with coconut spray oil or lightly coat with coconut oil (or use muffin pan if you like).
  10. Pour corn muffin mixture into dish.
  11. Bake at 400 for about 25 minutes (or until they look done)
  12. You can cut into squares (makes about 4-5 servings)
  13. Serve with green salad.


Comments

  1. The Kitchen Skinny says

    criccite May 29, 2012 at 7:32 pm [edit]
    Really tasty. Used 2 kidney bean cans, black beans, and pinto beans. Drained all except one kidney bean can. Remember to open pinto beans upside down. Used 2 chipotle peppers and one dash cayenne pepper and another of Southwest spice from Santa Fe. Added more cumin and salt. Came out medium spicy.
    Baked corn bread in cast iron skillet. Remember don’t preheat oven.
    Makes a lot of chili!!

  2. Jay Robertson-Howell says

    I think I might not use the peppers the next time. It was a bit spicy for us. The cornbread also came out a bit funky. The recipe said to pour into pan and the consistency that I had was definitely not pouring. Wonder if I did something wrong. Just seemed like there wasn’t enough liquid.

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