i planned for little one and i to make cornbread together so i decided the dish to go with it would be chili! usually i leave chili for m to make Emeril’s vegetarian chili but since i had some ground beef defrosting, i decided to try something new.
since little one is allergic to garlic, i looked for inspiration for spices and went with my go-to spices of oregano, thyme, parsley, basil and turmeric. this was no Emeril chili but it was pretty good.
serve a cornbread muffin in the middle of a bowlful of this chili and it is quite a winner dinner!
- cast iron pot
- 2 pound lean ground beef
- 1 large organic red bell pepper, chopped into small pieces
- 1 medium onion
- 1 Tbsp oregano
- 1 Tbsp thyme
- 1 Tbsp parsley
- 1 Tbsp basil
- 1 Tbsp turmeric
- 2 cup vegetable stock
- 16 ounces tomato sauce
- 8 ounces frozen corn
- 8 ounces black bean, from a can
- 8 ounces cremini mushrooms, chopped into small pieces
- 1 medium zucchini, chopped into small pieces
- salt and pepper, to taste
- crushed red pepper, optional
in the cast iron pot on medium heat, saute ground beef, chopped bell pepper and onion. cook until meat has browned and vegetables are soft.
next add spices. cook and stir for 1 minute. add the stock and tomatoes. bring to boil. reduce heat; simmer, uncovered, for 15 minutes.
stir in corn, black beans, mushroom and zucchini; bring to a boil. reduce heat; cover and simmer for another 30 minutes.
recipe inspired by