Dinner: Chili and Cornbread in a Jar

Recipe by Lindsay Funston Layers of chili and crumbled corn bread topped with sour cream and scallions will keep you cozy.

Ingredients

1 tbsp. canola oil
1 onion, diced
2 bell peppers, seeded and diced
3 cloves garlic, minced
1 28-oz. can whole tomatoes
2 tbsp. tomato paste
1 tbsp. ground cumin
1 tsp. dried oregano
1 tsp. kosher salt
Freshly ground black pepper
1 15-oz. can kidney beans, rinsed
Corn bread, crumbled, for layering
Sour cream, for garnishing
Sliced scallions, for garnishing

Instructions

In a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes.
Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer. Let cool.
Among six mason jars, layer chili and crumbled corn bread. Top with sour cream and scallions.

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