Anarchy Chili with Cornbread Topping
1 tablespoon olive oil
1 large red onion, diced
salt, to taste
3 cloves garlic, minced
1 jalapeno, diced
1 large bell pepper, diced
1 (15 ounce) can corn, juice reserved or 2 cooked ears corn
2 large fresh tomatoes, diced
2 (15 ounce) cans red kidney beans, drained and rinsed
pepper, to taste
hot sauce, to taste
1 teaspoon cumin
1 teaspoon chili powder
1 (8-9 ounce) package corn bread mix
1. Saute onion on medium heat, and add salt, garlic, jalapeno, and bell pepper. Saute until soft but firm. Add corn (set juice aside), mix, and stir in tomatoes. Add beans, hot sauce, chili powder and cumin. Raise heat slightly, while stirring.
2. When it starts to boil, turn it down to simmer and cover for 2 hours, checking every 30 minutes to make sure it doesn't stick to the pan. Slowly add juice from the corn or water if it begins to stick to the pan.
3. Preheat oven to 400 degrees F (or temperature according to cornbread mix package). Prepare vegan corn bread mix according to directions.
4. Spoon chili into oven safe bowls, top with prepared corn bread mix, and bake according to package directions, or when corn bread is golden brown.
Tastes best when listening to anarchy punk music while eating.