So yesterday I mentioned black bean chili with a cornbread top. I've had it on my mind since then so today was the day. Even though it was hot outside, we turned the thermostat down a degree or two and had chili anyway. This was delicious. I made my usual chili - a slightly smaller batch than usual - and added some whole kernel corn to the recipe this time. Then, when it had simmered and the beans were tender, I stirred up a batch of cornbread, poured it on top of the chili, and put it in the oven at 350 degrees til the cornbread was brown - probably 20-30 minutes I guess, I really didn't time it. (Recipes are in the links.)Anyway, it was awesome! I was tasting the chili to make sure I had it seasoned right but it tasted really tomato-y so I added some cumin. That did the trick! It was a little spicy but not too - and it left a really happy taste in my mouth. This one is a winner.
3 comments:
This recipe was awesome. We are going to keep on and make me wish I had become a vegan years ago.
No fair John. You are a biased consumer. This one does sound like a winner though. I can't keep a pan of cornbread. It is almost a full pan when I go to sleep. When I wake up, there might be two pieces left if I'm lucky. I think it must be that mouse John saw when you guys were here. I'm sure that Pam will give this a great big thumbs up.
I have been entering your recipes into my iPhone so that when I am at the store, I have an instant list of what I need to pick up. I don't know how I managed before the iPhone. Great job Vicki. You go girl!!!!!
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