Name: Chili and Cornbread in a Jar
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chili and Cornbread in a Jar

1. 1 tbsp. canola oil -

2. 1 onion, diced -

3. 2 bell peppers, seeded and diced -

4. 3 cloves garlic, minced -

5. 1 28-oz. can whole tomatoes -

6. 2 tbsp. tomato paste -

7. 1 tbsp. ground cumin -

8. 1 tsp. dried oregano -

9. 1 tsp. kosher salt -

10. Freshly ground black pepper -

11. 1 15-oz. can kidney beans, rinsed -

12. Corn bread, crumbled, for layering -

13. Sour cream, for garnishing -

14. Sliced scallions, for garnishing -

How to cook deliciously - Chili and Cornbread in a Jar

1. Stage

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.

2. Stage

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.

3. Stage

Among six mason jars, layer chili and crumbled corn bread. Top with sour cream and scallions.