This meal is one of our go-to’s these days. It is simple to make, serves a hearty portion of veggies and is delicious. It is tough to want “fall food” in Florida until we enter November when the temps dip somewhere around 60 degrees. Ah, Florida problems…
The cornbread is my grandma’s recipe– she never used a precise way to measure. She dipped one of her Corelle coffee cups in the flour and cornmeal and measured her liquids that way too. I made this for her while she sat in a chair and I measured things out in measuring cups and spoons and she said “that’s about right”, so this is what I interpreted from her and she approved on the taste and it works every time.
- 2 Tablespoons Avocado Oil
- 4 Cloves Garlic, Minced
- 1 Large Onion, Diced
- 1 Red Bell Pepper, Seeded And Diced
- 1 Yellow Bell Pepper, Seeded And Diced
- 2 Large Carrots, Peeled And Diced
- 2 Stalks Celery, Diced
- 1 Quart Broth (I use chicken, can sub veggie or beef)
- 1 can (12 To 14 Ounces) Plain Tomato Sauce
- 1 can Ro-tel (diced Tomatoes And Chiles)
- 1 teaspoon Salt
- 1 teaspoon Ground Oregano
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Chili Powder
- 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
- 1 can (14-ounce) Pinto Beans, Drained And Rinsed
- 1 can Black Beans, Drained And Rinsed
- 2 Medium Zucchini
In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, carrots, and celery, cook until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.
Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.
I often serve with rice or cornbread & cheese. This can be made in the instant pot as well, first use saute function and saute the veggies until soft. Add the rest of the ingredients, seal pot and press soup/broth function & viola a quick and hearty meal.
- 1 cup Flour
- 3/4 cup Coarse Cornmeal
- 1 Tablespoon Sugar
- 1 Tablespoon Baking Powder
- 3/4 teaspoon Salt
- 1 Egg
- 1 cup Whole Milk
- 1/2 Stick Melted Butter
- Preheat oven to 425 degrees. Melt butter 1/2 stick of butter (I do this in the cast iron pan while the oven preheats). Mix dry ingredients until incorporated.
- Make a well in the center of the dry ingredients, add the egg and milk and stir until well incorporated.
- Pour melted butter in and stir until combined.
- Pour batter in hot cast iron pan and bake 20 min, until browned.