Cozy Comfort Food

One of the things I love most about Fall is cooking yummy, soul satisfying, comfort food for my family. One of our new favorites comes from Ellie Krieger’s new cookbook, Comfort Food Fix. If you have been reading my blog for some time time now, you already know that I am a huge Ellie Krieger fan. Her cookbooks, The Food You Crave (a James Beard Award Winner), So Easy and her latest one, Comfort Food Fix are nothing short of spectacular.

This is a hearty, meatless main dish that comes together in a snap! Great for a busy weeknight meal!

  

Smoky Black Bean Chili

1 TBSP Olive Oil

1 medium onion, diced

2 cloves of garlic, minced

Two 15 ounce cans of low sodium black beans, drained and rinsed

Two 15 ounce cans of crushed fire roasted tomatoes with their juices (I use Muir Glen Organic)

3 large roasted red peppers, drained, rinsed and chopped

1 1/2 tsp ground cumin

1 tsp ancho chili powder (I use regular chili powder)

1/2 tsp salt

1/2 tsp Tabasco sauce

Heat the oil in a large saucepan over medium-high heat and sauté the onions for about 3 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the remaining ingredients and stir to combine. Bring to a boil and then reduce the heat, cover and simmer for 15 minutes.

Serve in individual bowls and top with a dollop of low fat sour cream and a sprinkling of reduced fat sharp cheddar cheese and a wedge of cornbread.

Easy Corn Bread

*recipe found on the back of the Quaker Yellow Corn Meal Canister*

1 1/4 cups all purpose flour

3/4 cup Quaker Enriched Corn Meal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup skim milk

1/4 cup vegetable oil

1 egg, beaten

Heat oven to 400 degrees.

Grease a 8 or 9 inch pan (I use a round cake pan). Combine the dry ingredients then stir in the milk, oil and egg. Do not over stir. Pour batter into prepared pan and bake for 20-25 minutes. (Mine bakes perfectly in 20 minutes)

Serve warm.

Enjoy!