The Yums: Rainbow Veggie Chili & Sweet Fire in the Hole Corn Muffins.

Because I am a little A.D.D. when it comes to creating in the kitchen, I usually take the skeleton of a recipe and completely work it into my own concoction. The following recipes are 2 examples of my reworking that, thankfully, have a happy ending. Because these recipes don't much look like the originals, I'm just including my versions.

Rainbow Veggie Chili

3 TBSP olive oil

1 green zucchini

1 yellow zucchini

2 bell peppers of any color (I used a yellow and an orange)

5-7 cloves garlic (I used 5, but would have liked it a bit garlickier).

1 onion

1 (28oz) can crushed tomatoes w/liquid

1 (6oz) can tomato paste

1 (15oz) can black beans, drained & rinsed

1 (30oz) can chili beans with sauce

1 ear of corn

1 TBSP chili powder

1/2 tsp dried oregano

1 tsp cumin

1/2 tsp ground black pepper (more to taste)

1/4 tsp cayenne

1 Cup water

Heat oil over medium high heat in large pot. Dice & stir in zukes, peppers, garlic & onion (add jalapeno, if you desire a swift kick).

Cook until tender, about 5 minutes. Mix in tomatoes, tomato paste, beans & corn and bring to a boil. Add chili powder, oregano, cumin, black & cayenne peppers & water. Reduce heat to low and simmer 1 hour. Stir occasionally. Let cool slightly, garnish with shredded cheese & sour cream and enjoy! (green onions might be good, too!)

But don't forget the corn muffins!!! What's a good chili without corn muffins? Seriously. I am thinking it a very lonely chili.

Sweet Fire in the Hole Corn Muffins

1 1/2 cups yellow corn meal

1 cup unbleached flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 cup raw/turbinado sugar

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1 cup soy milk

1 egg

1/4 cup vegetable oil

1/4 cup shredded cheese (more if you like 'em super cheesy)

Preheat oven to 400 degrees. lightly oil muffin tin. Mix dry ingredients in large bowl and set aside. Mix wet ingredients. Pour liquid ingredients into dry ingredients and stir until blended. Add a few tsp of soy milk and another TBSP oil to reach your desired muffin consistency. Let mixture sit a few minutes and then spoon batter into muffin tins (3/4 full). Bake 15 minutes or until muffin tops are golden brown. Remove from pan and serve immediately or cool on racks. Enjoy with butter and/or honey. Yields 12 muffins (or 24 mini muffins). Again, jalapenos or green onions are optional.

I kept both recipes relatively friendly to sensitive tummies. If you like it super hot, add more cayenne and throw in a jalapeno or 2. My tummy is fairly sensitive... and I'd hate to overload Sebastian's... But, look at that! Positively deeee-lish. Extra yummy with a beer, of course. :)