Vegetarian Chili and Corn Bread

Sunday, 14 November 2010

1 (12 oz) can northern beans (white beans)
1 (15 oz) can diced tomatoes with oregano and garlic
3 cloves garlic, minced
1/2 yellow onion, chopped
2 T vegetable oil
1 t dried oregano
1 t dried basil
1/2 t celery salt
1 t chili powder
2 squeezes of tomato ketchup

T = tablespoon
t = teaspoon

1 box Jiffy (or other) corn bread mix
If the recipe doesn't call for it, add 2 T of vegetable oil to the mix to make sure it is moist.

Put oil in a large pot over medium heat, add onions and garlic and saute for 10 minutes. I usually add a dash of water so I don't burn the garlic which I tend to do.

Add chili powder and celery salt, allow to heat with the onions and garlic

Add can of beans (including liquid).
Add can of tomatoes (including liquid).
Add basil, oregano, ketchup.
Bring to a boil.

Turn to low heat and simmer for 20 minutes.

Serve with cornbread.

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