Thursday, February 10, 2011

Chili with Jalapeno Cornbread

"Really? You are posting a chili recipe? Everyone knows how to make chili!" Ok, that is enough from the peanut gallery. Yes, I know, chili, how boring-it is like posting a salad. This, however, is what we had for dinner tonight, and my goal is to post all dinners made sans repeats. So, a chili recipe it is! And what is so wrong with trying new ways to make chili anyway...sheesh!

Serves 2-3
Total Time: 2 hours, almost all of it inactive

1 15 ounce can Muir Glen diced tomatoes
1 15 ounce can Tri-Bean Blend, drained and rinsed
1 can Rotel Original
1 cup Spicy V8
1 1/4 tsp dark chili powder
1/2 tsp dried oregano
1/4 tsp cumin
1/4 tsp kosher salt

1 tsp olive oil
1/4 cup onion, finely diced
1/4 cup red bell pepper, finely diced
1 small jalapeno, finely diced
2 cloves garlic, minced

Put first set of ingredients in a crock pot on low temp setting. Heat oil in a small pan over medium heat. Add all ingredients and saute for 4-5 minutes until tender. Add to crock pot. Cover with lid and cook approximately 2 hours.

Serve with homemade cornbread muffins. I bought a package of Bob's Red Mill Cornbread Mix, nixed the eggs using egg replacer, and added jalapeno and corn. It is delicious with butter and agave.

1 comment:

  1. Wow, low carb too! I can totall have this, with out the cornbread of course! Yummmy.