Cassandra's Vegetarian Chile & Cornbread
Sunday dinners at our house are a new thing, but Sunday dinners are old hat among our friend group.
Started by my husband's cohort of friendly idiots years back when we still lived in Southern, NM, the group would get together every Sunday afternoon to prepare and eat dinner together. This was not your nicely plated, linen napkin kind of sit down dinner - these were laid back, down low, home cooked meals shared among close friends with probably a game on in the background.
When I was invited to attend these dinners, I felt like I'd been brought into the fold of a new family. I loved being surrounded by friends on a lazy Sunday afternoon, all of us in our comfy clothes (we weren't trying to impress?) relaxing, enjoying the company of one another.
Sunday dinners went away for a while after we moved to Albuquerque. Between moving and adjusting to new careers and a new life, Sunday dinner got lost in the fray. I've felt its absence. I've yearned for community, for friendship.
Revitalizing Sunday dinner was the most rewarding way to greet the New Year that I can think of. Hats off to Chef Cassandra for her simple but soulful chili and cornbread recipe that had us all warmed and cozy quicker than you can say Mississippi John Hurt.
Cass's "Award-Winning"Vegetarian Chile
1 carton vegetable broth
2 green bell peppers, chopped
1 onion chopped
2-3 cloves garlic, chopped
2 cans kidney beans
2 cans pinto beans
2 cans black beansn
2 cans cord
2-3 tablespoons chili powder (season to taste)
1 tablespoon cumin
Using 1 tbs vegetable oil, cook onion and green bell pepper for 10 minutes on medium heat, until onion cooks down.
Add garlic, cook for 2-3 minutes.
Add beans and seasonings, stir.
Add vegetable broth and bring to a boil
Simmer for 20 - 30 minutes
- Black olives
- Sour cream
- Cheddar cheese shreds
- Pickled carrots and jalapenos
- Oyster crackers
- Jiffy cornbread
- Cast-iron skillet
- Cook per boxed instructions