Saturday, May 5, 2012

Chunky Vegetarian Chili (Summer Chili)

Hi there all! It's been a LONG time since I've posted. Things have been super crazy and don't seem to be slowing down, but I've discovered a new recipe that I had to share. I found it on Pinterest where I was directed to I changed the recipe some.

I am a huge chili fan. And a huge meat fan. But the other night a friend that doesn't eat a lot of meat was joining us for dinner, so I decided to find a vegetarian chili recipe. It was fantastic! So I've decided to make it again for the two passionate carnivores that live in my home (my husband and myself).


1 tablespoon olive oil
2 cups chopped onion
1 cup chopped bell pepper (I used green, yellow, orange and red, but you can use whatever kind you like.)
2 minced garlic cloves
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 can (approx. 15 oz.) Mexican tomatoes or Rotel, undrained
1 can (approx. 15 oz.) diced tomatoes, undrained
2 cans (approx. 15 oz.) cans black beans, rinsed and drained
1 can (approx. 15 oz.) can pinto beans, rinsed and drained
1 can (approx. 15 oz.) can chili beans, undrained
1 tablespoon white vinegar


1. Heat oil in dutch oven and saute onions, peppers and garlic for about 5 minutes or until vegetables are tender.
2. Add sugar and seasonings and stir.
3. Add remaining ingredients, stir and bring to a boil.

4. Cover and simmer for 30 minutes, stirring occasionally.

5. Top with your favorite chili toppings. (I like chopped onions, fresh cilantro, cheese and sour cream.)
The taste of the vegetables are really brought out because of the vinegar. This chili tastes light and fresh, therefore it makes a great summer chili!


Friday, February 24, 2012

Mexican Cornbread

This recipe was given to me by a girl I used to work with. It is quite fantastic! I used pepperjack cheese but I have used the Mexican Velveeta in the past, and I definitely think it was better. The pepperjack was good but the velveeta holds the whole thing together.


1 pound ground beef
1 packet taco seasoning or 2 heaping tablespoons homemade taco seasoning
1/2 cup chopped onion (optional)
1 can (11 ounces) corn and peppers or mexican corn, divided
6 slices pepperjack cheese or mexican Velveeta (recommended)

1 package Jiffy Corn Muffin Mix
1 egg
1/3 cup milk

1. Brown beef with onion. Drain.

2. Add taco seasoning and simmer on low.

3. Add about half of the corn.

4. Spread mixture in a 9 x 13 baking pan. Place 6 slices of pepperjack cheese on top.

5. Prepare corn muffins according to package directions or use the Cheesy Jalapeno Cornbread recipe. Add the rest of the corn to the corn muffin batter

6. Spread batter over meat and cheese.

7.  Bake at 400 degrees for 15-20 minutes.


Cheesy Jalapeno Cornbread

I've already posted this recipe on the Creamy Chicken Tortilla Soup post, because it is fantastic with it. But I decided to post this by itself for future reference. It's the only way I make cornbread now!


1 box Jiffy cornbread mix (8.5 ounces)
1 egg
1/4 cup butter or margarine (melted)
1/3 cup milk
2 tablespoons diced pickled jalapeno, drained well
1 cup shredded cheese
1/8 teaspoon salt


1. Combine corn bread mix, egg and butter.

2. Add remaining ingredients and mix well.

3. Place cornbread in greased muffin tin or greased 8 x 8 casserole dish.

4. Bake at 375 degrees for 15-20 minutes.