Brown Sugar Chili and Honey Pepper Cornbread

Happy first day of Autumn🍁🍂 Nothing says cozy like a bowl of chili over buttery white rice and a side of cornbread. We like sweet notes in our dinners in this house so here’s my take on a Fall classic!

Ingredients for cornbread (baked in a skillet):

•1 box of Jiffy cornbread

•1/2 cup of sour cream

•1 can of creamed corn

•1 can of whole corn

•1 stick of melted butter

•1 tablespoon of honey

•3/4 cup of chopped sautéed peppers

•1 cup of cheddar cheese

Ingredients for chili:

•1 lb of beef

•2.5 cups of beef broth

•1 can of tomato sauce (8 oz)

•1 can of Dark red kidney beans (drained and rinsed)

•1 cup of spinach

•4 peeled potatoes

•1 tablespoon of honey

•1/3 cup of brown sugar

•1 packet of taco seasoning

•1/2 tablespoon of cumin

•Salt and pepper to taste

Optional: White rice with butter

Instructions:

•Set your oven to 350F. Sauté the peppers in a pan with olive oil over medium heat. In a separate large bowl, mix together the remaining ingredients for the cornbread. Once cooled, stir in the peppers! Bake for 50 minutes or until a toothpick comes out clean.

Meanwhile, cook the beef over medium heat in a large pot. Pour in half of the broth, along with the remainder of the ingredients. Cover your pot and allow the chili to simmer and add in the rest of the broth as needed to make it the consistency you would like. Your chili is done once the potatoes are nice and soft. Flavor it with cumin, salt and pepper and roast some cherry tomatoes for some added delight! Pour your chili directly over the warm cornbread or over white rice and have the cornbread as a delicious side!

Enjoy your autumn chili with the ones you love🍁 (serving size for 4… or for 1 if you’re extremely hungry)