and Skillet Cornbread
You don't need to follow a recipe for chili. Be creative with ingredients that you have on hand. Try adding seasonal garden veggies and herbs. Two-bean and Three-bean Chili recipes are always winners. If you prefer to follow a recipe, below is my chili recipe from dinner last night.
Adding minced jalapeno, corn and/or shredded cheese adds texture and taste to cornbread recipes too. I've added those ingredients both at home and in corn bread muffins when I worked at the White Dog Cafe in Philadelphia. The brunch guests loved our bread baskets!
Shredded Mexican cheese (or soy cheese)
- Simply cook whatever amount of ground beef, turkey or Veggie burger crumbles you want to use. Cook in the same pot that you plan on cooking the chili in. Remove the protein when cooked. Drain any grease.
- Add a few tablespoons of olive oil to the pot. Saute the chopped onion over medium-high heat.
- Add a generous amount of minced garlic; stir - cooking a few more minutes.
- Stir in seasonings (and remember NO ADDED SALT is necessary if you're using canned beans or canned diced tomatoes)
- Stir in diced tomatoes and carrots. Add 2 cans water. Bring to simmer; cover and cook until the carrots are tender.
- Stir in beans. Cook until beans are thoroughly heated.
- If you want to thicken the chili: use an immersion blender and blend a small amount, like you would when making a pureed soup, but just puree a little bit.
- Taste and adjust seasonings. Remember hot sauce can be added at the table
- Garnish with shredded Mexican cheese and/or sour cream