From "Stash to Trash" ~ Corn Chili Bake

I'm progressing at working on that pile of recipes to try.  It's hard to keep up it with it.  I still like my usual from "garden to table" recipes, like the one we recently enjoyed - boiled cabbage with potatoes and added cooked sausage.  It was so nice to enjoy something straight out of the garden.

The next recipe to try ~ Corn Chili Bake.  It came from Nourish and Heal magazine (2014).  I of course looked online to see if it was posted on their site, but I could not locate it.  So, I am posting it here with by adapting organic ingredients (and beef vs. ground turkey).  You can get all of the vegetables and black beans from a garden.  And you can also make your own fire-roasted tomatoes.  I had dehydrated cayenne peppers and had my own homemade powder on hand.
 

I think I get drawn to these types of recipes, because they scream "self sufficiency."   But.....this recipe did not scream "bake this again" when we tasted it.  So this recipe went from "stash to trash."  The kids said they'd rather just have a big bowl of our favorite chili.  

This recipe is good, but not that good.  I'm posting it for anyone who may wish to try it, but honestly it could use some added "heat," such as a jalapeno or hot banana pepper.  It was kind of bland to taste, even with my cayenne pepper in it. Hubby ate his with tortilla chips, and said it is better that way.


Corn Chili Bake
Organic olive oil
1 large onion, diced
1 large bell pepper, red or green, diced
3 cloves garlic, minced
1 lb. organic/grass fed ground beef
1 tsp. salt
1 15 oz. can of organic black beans, drained and rinsed*
2 14.5 oz. cans of organic fire-roasted diced tomatoes,   
  undrained
1 - 6 oz. can of black olives, drained, chopped
2 cups frozen corn
2 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. ground cayenne (or hot pepper of your choice)
1/2 cup organic stone-ground corn meal
1/2 cup shredded cheddar cheese

*I like to cook up black beans (organic) and either freeze them or use them throughout the week.  

Preheat oven to 350°F.  Oil a 9 x 13 inch baking dish with olive oil.

Heat olive oil in a large skillet over medium heat.  Add onion and bell pepper.  Saute until they are softened.  Add garlic, beef, and salt.  Cook until meat is thoroughly cooked.

Drain the meat mixture.  Add black beans, tomatoes, olives, corn, chili powder, cumin, hot pepper, and corn meal.  Stir to gently combine.  Transfer mixture to the oiled baking pan.

Sprinkle with cheese, bake uncovered for about 40 minutes or until it is heated through. 

I made some homemade buttermilk cornbread to go with dinner, and I am happy to report, I did not double it this time.  We won't have to eat cornbread for days and days (ha ha!).  But, we'll be eating the chili bake dish for a few days.  It makes a 9 x 13 pan, which is way too much for us now.