Jersey Royal Potato and Jersey Bean Chili with Honey Butter Cornbread

**Prepare the Chili:** Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and red bell pepper and cook until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, and dried oregano. Cook for 1 minute, stirring constantly.

Add the chopped tomatoes, vegetable broth, soaked and drained Jersey beans, and cubed Jersey Royal potatoes. Season with salt and pepper.

Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes, or up to 1 hour, stirring occasionally, until the potatoes are tender and the flavors have melded.

**Prepare the Honey Butter Cornbread:** Preheat oven to 200°C (400°F). Grease a 9x13 inch baking dish.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together Jersey milk, egg, and melted Jersey butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

**Prepare the Honey Butter:** While the cornbread bakes, combine the softened Jersey butter and honey in a small bowl. Mix until well combined.

Let the cornbread cool slightly before cutting into squares. Serve warm cornbread topped with honey butter alongside the Jersey Royal potato and Jersey bean chili.

Adjust seasoning of chili to taste before serving.