This evening I made a new dish of my own design. I took a box of Trader Joe's cornbread mix and topped it with a garden grown summer chili and paired it with steamed chard. It was a hit! I often cook without a recipe, with varying success. But this one warrants another go for certain.

Prepare cornbread according to directions and bake.

1 T oil
1 medium onion
1 small red pepper
1 small yellow pepper
1 small green pepper
2 tomatoes
1.5 c water
1 veggie bullion cube
1 can of red kidney beans
1 chipotle pepper
1 tsp dry garlic
2 T bbq sauce
1 T sugar
chili powder to taste (5 shakes for me)
pepper to taste
corn starch as needed

dice the onion, sautee in oil for a few minutes. dice pepper, add. dice tomato, add. add 1.5 c water and 1 veggie bullion cube. simmer for 5 minutes. add spices. simmer for 15 minutes with the lid off. turn to low until cornbread is ready, checking for thickness toward the end. add some corn starch if needed. test for spicyness, add sugar to temper if needed. serve over the cornbread in a bowl.

enjoy!

notes: i added the sliced chard stems to the chili and it was pretty good, but next time i might leave them out. also, bac-os (vegetarian too!) are a great way to add crunch to chard—but add just before serving!