Chili and Cornbread in a Jar - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Layers of chili and crumbled corn bread topped with sour cream and scallions will keep you cozy.
Ingredients
- 1 tbsp. canola oil
- 1 onion, diced
- 2 bell peppers, seeded and diced
- 3 cloves garlic, minced
- 1 28-oz. can whole tomatoes
- 2 tbsp. tomato paste
- 1 tbsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- Freshly ground black pepper
- 1 15-oz. can kidney beans, rinsed
- Corn bread, crumbled, for layering
- Sour cream, for garnishing
- Sliced scallions, for garnishing
Instructions
- In a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes.
- Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer. Let cool.
- Among six mason jars, layer chili and crumbled corn bread. Top with sour cream and scallions.
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