Heirloom Bean Chili With Pumpkin Cornbread

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Soup

“Sixth Birthday Bash”

To see the entire seven course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “Sixth Birthday Bash”.

This chili recipe is one I’ve used for years and basically came from a “kitchen sink” type situation. I always have jars of salsa and marinara in the fridge half used or in the cupboard unopened. I’ve always got beans, canned or dried. So whenever we need a quick meal, I tend to throw whatever needs to be used up together. In the past I’ve added ground turkey or ground beef with beans. Or i’ll add in frozen mixed vegetables to the beans. But in this case, the heirloom beans were so beautiful that I just wanted to showcase them. These beans are, in fact, the beans that are on the main page of this blog:) This chili was a big hit at your birthday party. More than the chili though, the pumpkin bread became a favorite. I don’t know if it was the combination that worked so well (the chili with the bread with the butter) or if it was just that time of year where everyone wants pumpkin everything. Maybe it was just because the recipe was so darn good. The recipe was from cookingclassy.com and included cinnamon honey butter. I decided to go with a whipped butter instead. And I tweaked it so that I didn’t have to gather all those spices and just used a pumpkin pie spice blend instead. It all worked together oh so well…

Heirloom Bean Chili

Serves 4-6 in a seven course meal

1 Cup Heirloom Blend Beans Soaked Overnight

4 Cups Vegetable Broth

1 16 Oz Jar of Salsa

1 Quart Jar of Marinara

2 Tbsp Chili seasoning

1 Bay Leaf

Technique

Once you’ve soaked your beans overnight it’s really a “throw everything into the pot” situation. Take your soaked beans and rinse them. Put the beans, broth, salsa, marinara, chili seasoning, and bay leaf into a slow cooker. Cook on high for about 4 hours or cook on low for 6-8 hours. Enjoy!

Pumpkin Cornbread

Serves 4-6 in a seven course meal

1 Cup All Purpose Flour

1 Cup Cornmeal

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

1 1/2 Tsp Pumpkin Pie Spice

1/2 Cup Brown Sugar (Packed)

1/4 Cup Unsalted Butter (Melted)

1 Cup Canned Pumpkin Puree

1/2 Cup Sour Cream

2 Large Eggs

 

Technique

Preheat your oven to 375 degrees fahrenheit. Whisk together flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Make a well in the center. In a medium sized bowl whisk together brown sugar, melted butter and pumpkin until combined and make sure there are no lumps of sugar. Slowly add in eggs and sour cream. Place the wet mixture into the well of the dry mixture and fold in just until its all combined. Grease a 8×8 baking dish and pour the batter into the dish. Spread it around so that its nice and even. Bake for 25-30 minutes. Check at 25 minutes with a toothpick. There should be crumbs sticking to it not wet batter. Once its done then cool for about 5 minutes before cutting into squares. Cornbread is always best enjoyed warm. Serve with whipped butter. So awesome.

 

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