This recipe makes one cornbread-crusted casserole and a pan of extra
chili to serve on the side.
INGREDIENTS:
- 1 red bell pepper, diced
- 1 green or yellow bell pepper, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 2 T extra-virgin olive oil
- 1 8-oz. can whole green chilies, sliced
- 1 16-oz. can diced tomatoes, including juice (or 2 fresh, diced)
- 1 C vegetable broth
- 1/2 C frozen corn
- 1/2 C hulled or pearled barley, cooked
- 1 C vegetable broth
Sautee the first 4 ingredients in olive oil until soft, not limp. Stir in the next 3
ingredients. Place half of the mixture in the bottom of a flat casserole dish (like
a cake or brownie pan). Use stoneware if you have it. Stir in frozen corn.
Pour cornbread batter over the top. Cook at 400 degrees (375 degrees for
stoneware or glass) for 20-25 minutes.
Add barley and broth to the other half of the mixture. (Barley gives the chili broth a
creamy consistency.) Serve hot alongside the casserole. May be eaten as
soup or atop the casserole.