Chile and Cornbread

This chile is incredibly easy to make, delicious, and full of protein. It takes about 30 minutes start to finish, but a lot of that is just waiting for it to simmer. Careful - this recipe serves 8 so if you aren't having a party you'll have a lot of leftovers. It'll freeze well, though! The cornbread is also easy - you could use a mix, but it's nearly as much work as this recipe, which takes about 35 minutes start to finish (including baking).

Chile:

4 cloves of minced garlic (can use pre-packaged)

2 Tbs olive oil

1 (28oz) can diced tomatoes with juice

1 (8oz) can tomato sauce

1 (6oz) can tomato paste

1 (12oz) can or bottle of beer

3 Tbs chile powder (or to taste)

1 Tbs mustard powder

1 tsp dried oregano

1 tsp ground cumin

black pepper to taste

1/8 tsp hot pepper sauce

1 (15oz) can black beans

1 (15 oz) can garbanzo beans (chickpeas)

1 (15 oz) can pinto beans

1 (15 oz) can kidney beans

1 (15 oz) can cannelini beans

1 (15 oz) can whole-kernel corn

1. In a four-court post, saute garlic in oil.

2. Add everything else. Bring to a boil. Reduce heat and simmer 20 minutes.

Cornbread:

1.5 cups soymilk

1.5 Tbs distilled white vinegar

1 cup cornmeal

1 cup all-purpose flour

3 Tbs sugar

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 Tbs canola oil

1. Preheat oven to 425. Spray a 9x9 inch baking dish with cooking spray.

2. In a small bowl, combine milk and vinegar. Set aside to curdle.

3. In a large bowl, mix dry ingredients. Add milk and vinegar, and oil. Stir until just blended.

4. Spread batter evenly in baking dish. Bake until top is golden brown, 25-30 minutes. Best served hot :)