1jalapenosmall, diced (remove seeds for less heat)
3cansblack beansundrained, 14.5 oz
1jarsalsa verde8-12 oz, no sugar listed in ingredients
2cupsChicken broth
1Tbspbottled minced garlic
1tspcumin
2tspChili Powder
1tspsalt
Whole Grain Cornbread
1cupcornmeal
1cup100% whole wheat flour
1Tbspbaking powder
1/2tspbaking soda
1tspsalt
1/4cuphoney
1/4cupextra virgin olive oil
1egg
1cupmilk
Instructions
Lisa’s Black Bean Chili
Place all ingredients in a slow cooker. Cook on low 6 hours or on high 4 hours.
Whole Grain Cornbread
Preheat oven to 400. In a medium bowl, combine dry ingredients. In a separate bowl, mix wet ingredients. Add wet ingredients to dry ingredients; stir just until moistened. Pour batter into greased cast iron skillet or round cake pan. Bake at 400 for 20 minutes or until knife inserted in center comes out clean. Cut into 8 wedges.