Ingredients:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 1 package of cornbread mix
Instructions:
- In a large pot, heat olive oil over medium heat. Add onion, garlic, green bell pepper, red bell pepper, and jalapeño pepper. Cook until vegetables are soft, about 5 minutes.
- Add chili powder, ground cumin, dried oregano, salt, and black pepper. Stir to combine.
- Add kidney beans, black beans, diced tomatoes, and water. Bring to a boil, then reduce heat to low and let simmer for 20 minutes.
- While the chili is simmering, preheat the oven to 400°F (200°C). Prepare the cornbread mix according to the package directions.
- Pour the cornbread batter into a muffin tin and bake for 15-20 minutes, or until golden brown.
- Serve the chili hot with a side of cornbread muffins.
This image showcases the finished vegetarian chili dish, highlighting the colorful vegetables and hearty beans. The fresh cilantro adds a pop of green and enhances the overall presentation of the dish.
This image focuses on the cornbread muffins, highlighting the crispy golden brown top and the fluffy interior. The muffins are a perfect complement to the hearty and flavorful vegetarian chili.
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