I was not feeling well, just started on an antibiotic, and after a callback to the hospital in the middle of the night, I was a little tired as well, so I slept in and went to work a little late (5:30 instead of 2:30 pm). Before I left, D. & I made a quick supper of chili and cornbread. I made the chili, he made the cornbread.
about 1/2 a leftover red onion - chopped
about 1 cup chopped green pepper frozen from the summer
about 1 cup corn frozen from the summer - defrosted
about 1 cup Jersey Fresh crushed tomatoes left from something we made earlier in the week
1 ring of hot pepper - Serrano maybe? from the Hot Peppers Pickled in Vinegar jar - chopped
1 can of organic kidney beans, drained
1 can of organic pinto beans, drained
chili powder, cumin, salt & pepper to taste
Saute the onions in a little olive oil, add the peppers and cook a little longer, then add everything else plus 1 bean can of water and simmer for about 1/2 an hour. Serve over brown rice with a bit of shredded sharp cheddar cheese on top.
D. mad the cornbread according to the recipe on the Bob's Red Mill cornmeal
package - you can see the back of the package on the website
Our dinner discussion centered around the different flavor imparted to the chili when I use frozen fresh corn versus commercial canned corn. S. likes the chili better with the canned corn, it gives a sweeter flavor to the chili that she likes. We also commented that the chili suffered from the omission of the chopped zuchinni that I usually add (none on hand at this time). This batch was voted tasty and perfectly edible but not the best ever.