I couldn’t get this dish out of my head as I was menu planning this week. I first made it during vegetarian week 3 or 4 years ago, and while I’ll make it once, eating the leftovers daily until they’re gone, I tend not to put it into regular rotation because we often have beans in other dishes and this dish is ALL about the beans. So for me, this is a super special meal.
Yet it is so simple. The recipe can be found on Daily Garnish’s website. The first thing I made was the cornbread, and I set my darling daughter the task of kitchen hand. It’s a simple mix the dry ingredients in one bowl, the wet ingredients in another, fold to combine and then bake in the oven. There’s no need to elaborate other than to tell you that it is delicious!!! I could eat the whole thing on my own. If you used flax eggs instead of the 2 eggs in the recipe, it could even be vegan, which is something I definitely want to try when I buy some more flaxseeds.
Once that’s in the oven baking, I set to getting the chilli made. I do alter the recipe a bit here, mainly due to our access to ingredients. I fry off a diced onion in some olive oil, add a diced green chilli (seeded to make it kid friendly), 1 teaspoon of garlic and 2 diced red capsicums. Once that’s cooked, I add 4 tins of beans – black, red kidney beans, cannellini beans and butter beans. Then I add 2 tins of diced tomatoes, 2 teaspoons paprika, 1 teaspoon cinnamon, 1 teaspoon cumin, salt and pepper. Last I add 2 cups of vegetable stock, and then let that simmer in order for the stock to reduce and the flavors to meld together. This of course is vegan, but we always like to serve it with some cheese and sour cream. I was actually thinking this would be wonderful over potato wedges, but realized it too late to do anything about it for dinner tonight.
This is warm and comforting and just what I needed after a long hard day.