CHILI INGREDIENTS

• 1 Tbsp. Olive Oil
• 1 large Onion, diced
• 3 cloves garlic, minced
• 2 jalapenos, seeds removed and diced
• 3 Tbsp. chili powder
• 1 tsp. chipotle powder
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) pinto beans, drained and rinsed
• 1 can (28 oz.) diced tomatoes, with juices
• 1 ½ cup vegetable broth (water)

To garnish:

DIRECTIONS:

SAUTE’. In a large pot, heat olive oil over medium heat. Saute’ onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili and chipotle powder. Cook for 1 minute or until fragrant.

SIMMER. Add the beans, tomatoes and liquids. Bring to boil. Reduce heat and cover askew and simmer for 15 – 20 minutes or so, stirring occasionally. Add more water as needed. Taste for flavor. Season with salt and pepper. Add anything else you feel it needs.

SERVE with the sliced green onions, sour cream, cheese and crackers or jalapeno cornbread muffins.

JALAPENO CORNBREAD INGREDIENTS:

• Cooking spray
• 1 cups cornbread mix
• 1 Tbsp. sugar
• 1 tsp. kosher salt
• ¼ cup whole milk
• 4 large eggs
• 2/3 cup vegetable oil.
• 1 small yellow onion, chopped
• 1 (14.75 oz.) can cream-style corn
• 2/3 cup grated medium cheddar cheese
• ¼ cup canned pickled jalapenos, chopped

INSTRUCTIONS:

PREHEAT the oven to 450 F. Grease a 9 x 13-inch baking dish with cooking spray.

COMBINE. In a large bowl, combine the DRY cornbread mix, sugar, and salt. In a separate bowl, combine the WET milk, eggs and oil. Stir the wet ingredients into the dry ingredients until mostly smooth. Mix in the onion, corn, cheese and jalapenos.

POUR the batter into the prepared baking dish. Bake for 25 to 30 minutes.