The problem with the abundance of summer produce, is that you have to use it up quickly and thoroughly. Each week at the farmers' market there are things that are gorgeous and ripe that we pass by because we already have enough produce and can't figure out how we'd use it before it spoils. Also, each week there are things that we (ok, I) take home because I can't resist them, even though they're not part of a recipe that we've (ok, mostly Julie) selected. So, by way of compromise, we try and come up with dishes for the week that will use up some of the crazy amount of produce that we have before it goes bad.
So, in the interest of using up some of our many heirloom tomatoes from the garden at my Mom's house, the sweet corn in our freezer (we weren't eating that fast enough either), the first of the red bell peppers and habeneros we picked up that week, and in the general interests of deliciousness, we decided to make black bean and corn chili with cornbread.
It's a really basic dish. The spicing, in addition to the things I've mentioned and the standard onions and garlic, was mostly cumin with a little coriander seed and some ancho powder. The flavor was really good, even if the corn was almost overpoweringly sweet (making it almost candy like) and the skins of the beans turned tough for some reason.
Still a simple and hearty meal.
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