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I am excited to announce that this is the first meal we are blogging about from our new apartment! Our kitchen is bit small, but it is working well for us so far. During the first few days in our new home, we were basically living off of no food. On Saturday, we were finally able to go to the farmer’s market and the grocery store to fill up our refrigerator. We may have also taken a trip to Daisy’s for ice-cream flavor inspired cupcakes and lunch. The food was even better than our last adventure there.

Sarah bought some cherry tomatoes from the farmer’s market that we wanted to use up, and we finally stocked up on some whole wheat flour from the bulk aisle. We decided to make a chili and cornbread bake after some inspiration from Edible Perspective and Oh She Glows. We also just love using our little baking dishes. They are so darn cute! This hearty dish feeds three hungry people! Or maybe four not-as-hungry people.

Cornbread covered chili bake

Ingredients

Chili:
1.5 to 2 cups cooked black beans (or about 1 can)
2 cloves garlic, minced
1 medium onion, chopped
2 cups cherry tomatoes, halved
1 cup corn
1/4 cup tomato paste
1 teaspoon olive oil
Salt, pepper, cumin, and chili powder (to taste)

Cornbread topping:
1/2 cup whole wheat flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plain unsweetened milk of choice (we used SoDelicious coconut)
2 tablespoons melted Earth Balance or butter
1/2 cup grated cheddar cheese (we recommend Hook’s if you’re in Wisconsin)

Instructions

1. Sautee the onions in the olive oil until translucent.2. Add in the garlic, black beans, cherry tomatoes, corn, tomato paste, and spices.3. Turn heat to medium low and cook until tomatoes have stewed and the texture resembles a chili.4. Mix together all of the cornbread topping ingredients in a bowl. Easy! Avoid dropping all of the corn onto the floor like I did. Embarrassing. Miraculously, there was pretty much exactly 1/4 cup of corn left in that tupperware for the cornbread topping…5. Pour the chili mixture in oven safe ramekins, baking dishes, or a casserole dish.6. Pour the cornbread mixture on top of the chili mixture and smooth out the top with a spoon.7. Bake in the oven at about 375 degrees for 15 minutes (this will vary depending on the size of the baking dish).

8. Take out of oven, and let cool for 5 minutes (or more, if you can wait that long) to avoid burning your mouth.9. Eat eat eat eat eat eat.There’s nothing better than healthy versions of southern comfort food!

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