Tuesday, April 5, 2011

Corn & Black Bean Chili with Cornbread

I thought it was supposed to be Spring?  The snow just keeps coming here in cold Ontario and I am so over it - dreaming of days relaxing on the patio sipping a cold bevvie.  Instead of making yet another soup for dinner (to stay warm) I decided to go with a corn and black bean chili. It is so easy to make and takes very little energy to whip this up after a day at work.  The cornbread is super easy to and takes only 20 minutes in the oven.

Ingredients & Preparation: Serves 6
  • 1 large can of black beans, rinsed
  • 1 large can of whole tomatoes
  • 1 large onion, diced
  • 2-3 tbsp olive oil
  • 10-12 large white mushrooms, quartered
  • 2 cups fresh or frozen corn
  • Old cheddar cheese for garnish, shredded
  • Cilantro for garnish, chopped
  • 4-5 tbsp of chili powder or to taste
  • 1 cup of tomato juice
In a large pot, add olive oil and onion. Cook until translucent and then add the mushrooms. Cook another 5 minutes and add the corn.  Cook for about 7 minutes and then add in the black beans, tomatoes, chili powder and tomato juice.  Cook on medium low heat for about 15 minutes until all the flavours are incorporated. While the chili is simmering, preheat the oven to 400F for the cornbread.

Cornbread Ingredients & Preparation: Serves 6
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup whole milk 
  • 1/4 cup melted butter
  • 1/2 cup sugar
Preheat oven to 400F.  Combine the first 4 ingredients in a medium bowl.  Then combine the remaining ingredients in another bowl. Grease a 9"x9" baking dish (I prefer glass). Mix ingredients from both bowls together for about 15 seconds until dry ingredients are moistened but don't over mix.  Pour batter into the pan and bake immediately.  Should take about 20-22 minutes in the oven until the top is golden brown. Insert a toothpick in the centre to make sure it is done (if it is, the toothpick will come out clean). Serve with the chili, cheddar cheese and cilantro.


Inspector Clouseau said...

Nice work. I came across your blog while “blog surfing” using the Next Blog button on the blue Nav Bar located at the top of my blogger.com site. I frequently just travel around looking for other blogs which exist on the Internet, and the various, creative ways in which people express themselves. Thanks for sharing.

Jennifer's Ramblings said...

I stumbled upon your blog while blog hopping and so glad I did! Even though it is 103 degrees here in Texas I am copying down this recipe to try in the fall. Thanks for posting!

better than takeout said...

Thanks Inspector and Jennifer - hope you enjoy!