Recipes for the Soul---Chili with Cornbread Topping

August 5, 2002

Chili with Cornbread ToppingServings: 4Total Time: 90 min.Baking Time: 20 min.Preparation Time: 30 min.Ingredients:For the Chili1 teaspoon olive oil1 large onion - chopped2 cloves garlic - minced1 medium bell pepper - chopped1 medium sweet potato - peeled and cubed1 jalapeno - diced28 ounces tomatoes - canned2 tablespoons chili powder1 teaspoon cumin1/2 teaspoon red peppersalt and pepper - to taste1/2 cup barbecue sauce1 cup vegetable broth15 1/2 ounces black beans - canned1 cup corn kernels

For Cornbread Topping1 cup yellow cornmeal1 cup all-purpose flour1/4 cup sugar1 tablespoon baking powder1 teaspoon salt1/3 cup vegetable oil1 egg - lightly beaten1 cup milk1 cup cheddar cheeseInstructions:For the ChiliHeat olive oil over medium high heat in a large Dutch oven. Add onion, garlic, bell pepper, sweet potato, jalapeno. Cook until softened (about 7 minutes). Add tomatoes, chili powder, cumin, red pepper, salt and pepper. Stir well. Add barbecue sauce, vegetable broth, black beans, and corn. Bring to a boil. Reduce heat and allow to simmer, partially covered for 40 minutes. If chili is too thick add water. If its too thin let it sit on the heat longer.For the Cornbread ToppingPreheat oven to 400 degrees F. Combine cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Combine oil, egg, and milk in small bowl; mix well.Add milk mixture to flour mixture; stir just until blended.AssemblyPour chili into a deep glass dish 3/4 of the way up. Spoon cornbread mixture on top (you won't be using it all). Remember, it rises quite a bit so leave enough depth in the dish. Sprinkle with cheddar cheese. bake for 20 minutes or until cornbread topping is browned. If cheese is browning too fast, cover with foil.***********My Special Thought To You:

Half Of Doing Anything Is Believing That You Can

Anonymous

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