CSA Week 10: Chili & cornbread

Vegetarian chili and brown butter cornbread, made using this recipe and this recipe. I used 6 guajillo and pasilla peppers plus all of the liquid from a can of chipotle in adobo, and it still came out pretty mild. If you like your chili spicy, I would just dump int the whole can of chipotles, or add some hot sauce at the end. I also cooked the beans in vegetable broth, added some lentils to create a finer texture, and included a bell pepper and some honey in the mix. You could kick up the flavor with some dark chocolate or coffee mixed in at the end.

soaking black beans, kidney beans, pinto beans, and lentils.

toasted, de-seeded, and shredded guajillo and pasilla peppers.