Chili with Cornbread

This is not the version of chili I grew up with but it is a delicious recipe!

JAMAICAN CHILI
Vegetable cooking spray (Pam).
1 tsp olive oil
1 1/2 cups chopped onion
2 cloves garlic
2 1/2 cups chopped sweet pepper (green, yellow, whatever)
1 tbsp ground cumin
1 tbsp hot Hungarian paprika (if you don't have this use more chili powder).
1 tbsp chili powder
2 tsp sugar
1/2 tsp salt
1/4 tsp ground cloves


2 (14 oz) cans no salt added stewed tomato, don’t drain
1 (15 oz) can kidney beans, drained (I don't drain them)
1 (15 oz) can cannelloni beans, drained (any white bean will do).
1 (15 oz) can black beans, drained
1 cup water
2 tbsp no salt added tomato paste
1 tbsp balsamic vinegar (optional)
1/4 cup plus 2 tbsp minced fresh cilantro (optional).

Coat a dutch oven or heavy 4 qt pan with cooking spray; add oil. Place over medium heat until hot. Add onion and garlic; saute 3 minutes. Add green pepper; saute until tender. Add cumin and next 5 ingredients; saute 1 minute.
Stir in tomatoes and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer at least 20 minutes. I usually cook longer than that. Remove from heat; stir in vinegar, Sprinkle with cilantro. (This, of course, is optional).

Corn Bread

The recipe I use is from the Pioneer Woman blog and it is wonderful, the link is here.