Chunky Beef, Beans and Corn Chili
1 c vegetable broth, tomato juice or water (optional-depending on how much liquid you like in your chili)
Combine the chili powder, cumin, oregano, red pepper and salt. Reserve half of the mixture. Sprinkle other half over the beef cubes. Heat oil in a Dutch oven over medium heat. Sauté beef, onion and garlic 2 or 3 minutes. Drain off grease. Add tomatoes, corn, beans, reserved spice mixture and 1 cup of the optional liquid if desired. Bring to a boil. Reduce heat to medium low and simmer 30 minutes.
Note: For vegetarian chili, omit the beef and add 2 cups of corn and 3 cans of beans.
Onions, tomatoes, corn, and beans are WIC Approved Foods.
Preheat oven to 425 degrees. Place vegetable oil in a 10 inch ovenproof skillet or 8 inch square pan. Heat in oven for 2 minutes, tilting skillet to coat the bottom evenly. Combine cornmeal, flour, sugar, baking powder and salt. Stir milk and egg until blended and add to mixture. Stir in hot vegetable oil and mix. Pour batter into hot skillet. Bake 20-25 minutes or until wooden pick inserted in center comes out clean.
Serve the chili and cornbread with carrot sticks.
Serve apple slices for dessert.
Carrots and apples are WIC Approved Foods.
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