Six Bean Chili with Corncake Toppers

For dinner tonight I had to put something in the crock pot since JJ and I would be eating dinner seperately. My best tool for that is a big one-pot meal (or crock pot) on the stove. As I was rummaging through the cubbord this weekend, I found a package of mixed dried beans my mom gave me to make a 6 bean soup. Rather than have a soup though, I decided to make it chili. I added some veggies and spices, and served it with the usual chili side - corncakes! This meal is very easy, spicy, and healthy!

Six Bean Chili

2 c. assorted dried beans, soaked overnight

2 slices pancetta, minced (optional)

1 yellow onion, diced

3 cloves of garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

1/2 c. dark beer

1 5 oz. can tomato paste

1 28 oz. can diced tomatoes

2 chipotles in adobo, minced

2 c. chicken stock

1 tsp. chili powder

2 tsp. cumin

1/4 tsp. cayenne

1/2 tsp. paprika

2 tsp. salt

1 tsp. pepper

1/2 tsp. oregano

Sour Cream for Garnish

Corn Cake Toppers:

1/2 cup cornmeal

1/2 cup all-purpose flour

1 tbsp. sugar

1 tsp baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup milk
2 tbsp. minced jalapeno
1/4 cup shredded cheddar

In a large soup pot over medium high, sautee pancetta until fat renders. Drain out most of the fat, add the onions, garlic, and peppers. Season with salt and pepper, cook 3-4 minutes. Add beer to deglaze the pot, turn to medium-low, and add all of the remaining ingredients.

Let the chili simmer on the stove for at least 3 hours, or until the beans reach desired doneness.

Serve with Sour Cream.

For the Corncakes:

Heat a nonstick skillet to medium heat.

Gently mix all ingredients in a bowl, drop heaping tablespoons full into skillet. Cook 3-4 minutes per side.