[[!meta title="Chipotle Chili with Pepper Jack Cheese Cornbread"]]

Chili adapted from Food Network

Cornbread adapted from Better Homes and Gardens

3900 calories

## Ingredients

### Chili

+ 2 tbsp olive oil
+ 1 med onion, chopped
+ 3 cloves garlic, chopped
+ 2 chipotles in adobe sauce, chopped
+ 2 tsp salt
+ 1 cup light-bodied beer
+ 2 cups vegetable broth
+ 1 28-oz can crushed tomatoes
+ 1 15-oz can kidney beans, drained
+ 1 15-oz can black beans, drained
+ 1 15-oz can white beans, drained


### Cornbread Toppers
+ 1 c flour
+ 3/4 c cornmeal
+ 2 tbsp white sugar
+ 2 1/2 tsp baking powder
+ 3/4 tsp salt
+ 2 eggs, beaten
+ 1 c nonfat milk
+ ¼ c butter, melted
+ 1 1/2 c (6 oz) shredded pepper jack cheese


## Directions

+ Saute onions in olive oil over medium heat in a stock pot until edges are translucent. 
+ Add garlic, chili powder, chipotles, and salt. 
+ Cook 3 minutes. 
+ Add beer and stir to release food stuck to bottom. 
+ Add stock, tomatoes, and beans. 
+ Bring to a light boil and simmer for 10 minutes.
+ Heat oven to 375 F. 
+ Mix flour, cornmeal, sugar, baking powder, and salt in a medium bowl. 
+ Beat eggs in a medium bowl, and then mix in milk and butter. 
+ Mix dry ingredients, wet ingredients, and cheese. 
+ Spray 9-inch by 9-inch baking dish with oil.
+ Pour batter into dish.
+ Cook 15 minutes or until done.


[[!tag final chili cornbread]]