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Ingredients

• For Chili:
• 2 tablespoons olive oil
• 1 sweet onion, chopped
• half a small butternut squash, peeled and diced
• 1/2 red bell pepper, seeded, chopped
• 1/2 green bell pepper, seeded, chopped
• mild fire roasted green chilies, minced (about 4 1/2 tablespoons)
• 1 chipotle chile pepper in adobo, minced
• 1 28-ounce can diced fire roasted tomatoes with added puree (Organic Muir Glen is the brand I use)
• 2 15-ounce cans organic black beans, undrained
• 2 15-ounce cans organic pinto beans, undrained
• 2 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 2 tablespoons chili powder (Trader Joe's brand is super good)
• 2 turkish bay leaves
• 2 tablespoons dried Mexican oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• garnish: grated monterey jack cheese, sour cream and green onions
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• For honey Cornbread:
• 1 cup all-purpose flour, sifted
• 1 cup yellow cornmeal
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 2 free range eggs, beaten
• 1 cup half and half
• ¼ cup melted unsalted butter
• ¼ cup honey
• ¼ cup granulated sugar
• 1/2 teaspoon vanilla (optional, but I like it!)

Description

This Just Came Together Because Of What I Had On Hand And It Turned Out To Be A Really Delicious (and Really Cheap!) Meal. The Spice Measurments Are Only Suggestions So Please Cater To Your Own Taste :-)

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