Black Bean Chorizo Chili With Cheddar Cornbread

For the chili:
2 t. olive oil
1 green bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and minced
12 oz. ground chorizo sausage
2 t. garlic, minced
12 oz. beef broth
3 cans black beans, rinsed, drained (14.5oz each)
1 can diced tomatoes (28oz)
2 t. ground cumin
1/2 c. fresh cilantro, chopped
1/4 c. lime juice

For the garnish:
1 avocado, chopped
1 roma tomato, chopped
1/2 c. sour cream

For the cornbread:
1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 T. baking powder
1/2 t. salt
2 eggs
1 c. milk
2 T. butter, melted
3/4 c. sharp cheddar, diced

For the chili:
Heat oil in a large pot over medium heat until it shimmers.
Cook bell pepper, onion and jalapeno in hot oil until onion is soft, about 5 minutes. Add chorizo and garlic. Cooked until chorizo is cooked though, about 5-7 minutes.
Stir in beef broth. Reduce heat to med and simmer until liquid is reduced by half. Add beans, tomatoes, and ground cumin. Simmer 5 minutes.
Remove from heat and stir in cilantro and lime juice.
Serve with garnish and cornbread.

For the cornbread:Preheat oven to 425.
Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Combine eggs and milk. Stir into dry ingredients. Stir in melted butter and cheddar into mixture just until combined.
Pour batter into a greased 9 inch cake pan. Bake until cornbread is lightly browned and top springs back when touched, 20-25 minutes.

Makes 8 servings. Total time 40 minutes.

Verdict:
Don't you just love chili on a cold day? Add a Mexican twist and you have some good grub. The cilantro and lime juice in the chili really made all the difference. I couldn't find uncooked chorizo so I used already cooked (it looked like sausage links). The cornbread was good too. We made some honey butter to have with it.

Chicken, Rice and Black Bean Salad

For the salad:
1 cup brown or white rice
1 cooked chicken (I use the Costco rotisserie), shredded
1 can black beans, drained and rinsed
6 plum tomatoes, seeded, and sliced
4 green onions, thinly sliced
1 jalapeno, seeded and minced

For the dressing:
1/4 c. white wine vinegar
3 Tbsp. olive oil
1/2 tsp. ground cumin

For the salad:
Cook rice according to package directions. Mix together all salad ingredients including cooked rice.

For the dressing:
Mix together all ingredients and toss with salad.

Makes 4 servings. Total time 40 min.

Verdict:
We eat this a lot at our house. It is easy and fresh. We like it by itself or wrapped in a tortilla with some sour cream. You will like this too. I promise.