1/9/20

Chili With Cornbread Croutons


Want to simplify your life? Meal prep will help you with that task. For example, this past Sunday I made a large amount of chili and a cast iron skillet cornbread.

The chili had onions, celery, green pepper, ground beef, cumin, chili, salt & pepper, chickpeas, cannellini beans, pinto beans, defrosted corn, and canned tomatoes. The cornbread started with a Jiffy mix, but I added defrosted corn, sliced jalapeno, and sliced scallions.

I made enough for dinner that night and enough leftovers for 4 lunches. I highly recommend you immediately divide the leftovers into their containers and stack them in the fridge. Each morning it's so easy to grab a container of chili and a small bag with a piece of cornbread to take to work.

Top yours with sour cream and cheese, sliced scallions, and if you want to be extra, diced avocado and fresh salsa.

To make leftovers a bit more fun, if lets say you are working from home, cut the cornbread into bite-size pieces and brown in oil in a cast iron skillet. I slightly burned mine. It happens.

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