Black Bean Chili and Jalapeno Cheddar Cornbread

I took a little hiatus from the blogging world. I have been super busy. While everyone else prepared to head home for fall break… I was pulling my hair out trying to get data analyzed and a poster completed for the Geological Society of America Conference in Minneapolis. I was lucky enough to have my summer/fall research abstract accepted for presentation at this national conference. The conference was great… as some friends put it “I got to nerd out with 6,000 other people just like me”. It was a great experience and a serious resume builder.


Then mid-terms hit, during which I ran a 101 fever. Now that all of the craziness is behind me I finally feel like I can breathe. Enough complaining…

Soup Sundays has become a regular thing, especially now that the air has turned cold and damp… and there’s snow in the forecast.. eek! Chile might not be a soup technically speaking but it fills all of the requirements of a soup in my eyes. It’s warm, hearty and filling… and comes with cornbread! Not just any cornbread… jalapeno-cheddar cornbread. I grew up eating Jiffy cornbread from the blue and white box. I have memories of  helping my dad make them when I was really little. However, he likes to add in a few things and stray from the directions on the box, as do I.

Jalapeño Cheddar Corn Bread

Makes 6-8 muffins

1 box Jiffy Corn Bread Mix

1 egg

1/3 cup of milk

1 Tbs of butter

1 jalapeño, diced

¼ cup of cheddar cheese

Line muffin tin with liners and preheat the oven to 400. Mix together the corn bread mix, milk and melted butter. Then mix in cheddar cheese and diced jalapeño. Let stand for 10 mins (so the baking soda can react and you get light and airy muffins). Bake at 400 for 12-15 mins or until the tops are starting to turn golden brown

Black Bean Chili

1 medium onion diced

1 red bell pepper diced

1 green bell pepper diced

1 jalapeño, diced very fine

1 can of diced tomatoes and liquid (32 oz)

1 cup of water

1 chili seasoning packet (low sodium if possible)

1 can of black beans, drained of liquid but not rinsed

1 can of pinto beans, drained of liquid but not rinsed

1 cup of corn kernels

Shredded cheddar cheese

Preheat a soup pot over medium heat and add in 2 tablespoons of olive oil. Add in the diced onions, sauté one minute then add in the peppers. Sauté 4 minutes or until they appear soft. Add in the diced tomatoes and liquid form the can. Let it come to a simmer; add in the water and seasonings. Bring back to a simmer, then add in beans and corn, stir and let simmer for 10 minutes. If too thick add a bit more water to thin it out, if to thin let it simmer longer. Serve topped with cheddar cheese or your other favorite chili toppings

On a side not… my family went to a Chili Cook-off to raise money for my brothers ice hockey team… I’m so jealous… a whole afternoon of chili, cornbread and beer!

Leave a comment

Filed under Dinner, soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s