Yup, you read that right.
BEER cornbread.
Waking up yesterday to the sound of rain + sleet on my window, I knew Sunday had to be filled with three things: yoga pants, a favorite XL long sleeve tee + chili. The yoga pants and tee required taking a whopping 3 steps from my bed but the chili meant a longer trek to the grocery store.
A true testament to my quest for Sunday comfort is braving the elements and surviving almost totally eating it on the icy sidewalks twice. Okay, three times. It was a perilous journey but the end result was oh so worth it.
Lentil Chili + Candied Jalapeño Beer Cornbread.
The beauty of chili and Boardwalk cornbread (c/o) is it’s completely 100% foolproof. Perfect for Sunday comfort-athons. Simply chop up an onion, garlic, peppers + jalapeños for the chili and let it simmer for an hour in a pot with a jar each of diced tomatoes, peeled tomatoes and kidney beans. Add lentils and voila, it’s a healthy chili. After all, swimsuit season is coming.
For the cornbread, you simply add a bottle of beer to the cornbread mix and stir to combine. Because I love my chili + cornbread four alarm-style with a kick like a Rockette, I tossed candied jalapeños into the mix. But if you like things on the sweeter side, add a squeeze of honey. The Boardwalk cornbread can be made as a loaf but I decided to turn them into muffins to break up and stir into the lentil chili. Fifteen minutes later, my chili had a delicious golden companion. And I promptly gobbled them both up from the comfort of my couch watching TV. Thank god for stretchy waistbanded yoga pants.
Life is good.
Ingredients
1 tbsp olive oil
1 yellow onion, chopped
5 cloves garlic, minced
1 (28 oz) can peeled tomatoes, no salt added
1 (15 oz) can roasted tomatoes
1 (15 oz) can kidney beans, rinsed
1 lb. bag of lentils, rinsed
2 tbsp tomato paste
2 jalapeños, chopped
2 bell peppers, chopped
1 tsp salt
1 tsp cumin
Pinch of cayenne pepper
2 tsp oregano
2-3 dashes of hot sauce (I used Choula but also like Texas Pete)
Directions
In a pot, heat up the olive oil on medium heat and add the chopped onion and minced garlic, stirring until fragrant (about 2-3 minutes).
Add the rest of the ingredients and reduce the heat to low, cover the pot and let the chili simmer for an hour.
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