Easy Chili with Pineapple Corn Bread
A California version of the old favorite -- perfect for a cold night.


1 can Kidney Beans
1 small can Chickpeas
1 can Corn (or equivalent Frozen)
2 cans Mexican or Chili Styled Stewed Tomatoes
1 Green Pepper
1 Onion
1 or 2 Hot Peppers
2 Fresh Tomatoes
3 - 4 cloves Garlic
(Splash of Red Wine, optional)
~ 1 Tablespoon Chili Powder
~ 1 teaspoon Cumin
~ 1 teaspoon Oregano
a few squirts of Mustard
a couple of splashes of Hot Sauce
~ 1 teaspoon Brown Sugar

Corn Bread
1 package of Cornbread Mix
1 Egg
1 small can Crushed Pineapple


Saute Onions, Green Peppers, and Garlic in bottom of a big chili pot with a bit of oil.
Add the ingredients together. Mix well.
Spice as you go!
Cook over low heat, stirring occasionally.
Keep cooking until the chili gets thick enough for you. Could be anywhere from 20 - 45 minutes.

This one is pretty open when it comes to spices. Add whatever you want/have, taste, and add some more.

Beat egg. Mix dry cornbread mix, egg, and pineapple together in big bowl. Put into pan and bake according to directions on cornbread box. Many recipes call for milk, but we substitute pineapple, and it works just great.
2 with some left over.



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