Friday, February 24, 2012

Chili and Cornbread

What tastes better after a day of early spring yard work? We had fruit trees and raspberries to prune. By the time we were done, it was just starting to drizzle. It was just slightly chilly. To walk into the house and smell the chili in the crockpot was heavenly. Precooked beans and hamburger in the freezer make it a snap to mix up this meal. Simmer in the crockpot for a few hours or heat quickly on the stove top depending on the demands of your day. Any leftovers freeze well for lunch or dinner another day.

Quick and Easy Chili

½ lb hamburger
1 can condensed tomato soup
cup dried, minced onion
2 cups precooked red beans
1 tsp dried, minced garlic
2–3 tsp chili powder
2 Tbsp dehydrated green pepper
½ tsp dried basil
1 (14 oz) can diced tomatoes
¼ tsp black pepper

Combine all ingredients in a pan or slow cooker. Add water as needed to achieve desired consistency. Simmer for 15–20 minutes or until heated through and vegetables are tender. In a slow cooker, heat on low for 5–6 hours or on high for 2–3 hours.

I have a couple of cornbread recipes that I use. This one is very moist while my other one is more dry. It is all a matter of what you are in the mood for. This recipe calls for plain yogurt and bean puree to significantly lower the fat content. To learn more about making and using bean puree, click here. Enjoy!

Moist and Delicious Cornbread

2 cups all-purpose flour
2 cups plain yogurt
2 cups corn meal
¾ cup white bean puree
½ cup sugar
2 Tbsp oil
1 tsp baking soda
2 Tbsp honey
1 ½ tsp salt
¼ cup water

Combine the dry ingredients. Add the wet ingredients and mix just until moistened. Pour batter into a greased 9x13-inch pan and bake at 400° F for 20–25 minutes or until a toothpick comes out clean. You can cut the recipe in half and it fills an 8x8-inch pan. Bake for 15–20 minutes.

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