chili, and cornbread (with jalapenos)

chili (vegetarian)
olive oil
1 yellow onion
2 peppers (your choice of color)
1 habenero pepper
4 cloves garlic
1 pkg. smart groud taco/burrito style
1 cup beer or veg stock (or water)
1 large can of crushed tomatoes
2 cups cooked black beans
2 cups cooked red beans
1 tbs. cumin
2 tbs. chili powder
some crushed red pepper
salt

sautee the onion , garlic, and peppers in olive oil until they begin to soften. add the smart ground, and cook for 10 minutes. add the liquid, tomatoes, and beans, then add the spices and salt to taste. cook for 15-20 minutes, or longer.
serve with grated chedder cheese, sliced avocado, sour cream or yogurt, scallions, cilantro, etc.

cornbread
3/4 cup cornmeal
1 cup milk
1/2 cup wholewheat flour
1/2 cup allpurpose flour
4 tsp baking powder
1/4 cup sugar
1 egg
1/3 cup oil
one finely chopped jalapeno

heat to oven to 400 and grease a 9 inch square pan. place cornmeal and milk in a small bowl to soak. in a big bowl mix the flour, baking powder and sugar. stir the egg and oil into the cornmeal. add the cornmeal to the flour and stir to moisten. add in the jalapeno. pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan.