CHUNKY VEGETABLE CHILI WITH JALAPENO CORN BREAD

Here comes a quick delicious light lunch for a lazy saturday when you don't feel like cooking a elaborate meal but have to eat!! or come home after a exhausting or exhilarating (or both! ) shopping spree and realize that you have a empty fridge staring at you with no leftovers to gobble up !!

Well!! I am here to help you create a simple,hearty but quick soup and a quicker baked Jalepeno corn bread to help you mop up the soup at the bottom of the bowl unless you prefer to lick it off clean! :D

Now I better hurry and type all up with my one magic index finger and start my busy weekend!! No such thing as weekend break or relaxation for us mothers and homemakers, is there? We get busier on weekends! Bummer!! And people say we are "JUST" housewives!! OH YEAH ??!! WANNA SWITCH PLACES FOR A WEEK ?? :) ( I am adding: for all mothers out there who also work outside the home, I salute you!! You are all SUPER DUPER WOMEN!!!)

Let's get cooking:

YOU NEED:
2 tsp Butter
1 cup Onion, chopped
1 Garlic
1 celery , chopped (optional)
1 bag of frozen mixed veggies, carrots,green peppers, corn,any combo you like
1 Can(regular size)beans,any kind you like:kidney beans,cannellini, northern white
1 can(14ozs) of vegetable broth or stock or more
1 Can (14ozs) Tomato sauce: regular or diced stewed tomatoes
Salt, Pepper,
1-2 tsp Cumin powder, or any spices you like
1/2 tsp Chilli flakes
Cilantro for garnish(optional)
Some Cheddar cheese to sprinkle, if you like
Jalapeno slices to garnish, if you like

HOW TO:
1. Heat butter, saute` onion , garlic and celery , and then add frozen veggies. Stir for 5 mins until they soften a little.
2. Add vegetable stock and tomato sauce, heat. Add all the beans and spices ,simmer.
3. Meanwhile, prepare corn bread batter and bake it until the soup is done.
4. When the soup is ready , serve in a bowl garnished with cheese etc,.and don't forget a big piece yummy jalapeno corn bread!!

Delectable Southern Jalapeno Corn Bread:


YOU NEED: (Makes 8-10 big pieces)
1 Cup yellow unseasoned Corn Meal
1 Cup Plain Flour
1 tsp Salt
1 tbsp baking Powder
2 egg, beaten
1 1/4 Cup milk
2 tbsp melted butter or oil
4-6 tbsp chopped vinegary jalapenos and some red chilli flakes
1 tsp Cumin pd
chopped cilantro
1 tsp garlic and
1 tsp onion pd or 1-2 tbsp dry onion flakes
some sesame seeds
any spices you like

8" square baking pan or muffin pan

HOW TO MAKE IT:
1. Heat your oven first to 425F . Sift all the dry ingredients and mix egg,milk and butter or oil in a seperate bowl.
2. Now add in the dry mix and all the spices to egg mix , beat gently to mix thoroughly until you don't see anymore lumps like cake batter.
3. Pour this into a greased, lined with parchment paper 8" square pan or muffin pan.
4. Bake for 15-20 mins or until the middle is cooked,rest for 2 mins (not you! or may be you too :D), invert on a cooling rack to cool. Place on a sheet pan and cut into squares or triangles.
5. Store covered.Warm in the microwave when needed. They freeze very well if there are any leftovers!!
6. Spread some butter on a piece of warm corn bread and take a bite. Mmmmm!!!

NOTE:Even if the cornbread doesn't come out perfectly rised, it is still delicious to eat! Perfection comes from practice, I don't bake often but this recipe is real easy.You can add any spices you like to suit your taste.

ENJOY!! See y'all next week !!