Veggie Chili Cornbread Skillet

Veggie Chili Cornbread Skillet

Yield: 6 to 8 servings From Episode 22

A one-skillet vegetarian chili topped with dollops of cornbread batter and baked until golden—hearty, colorful, and perfect for a cozy dinner.

Ingredients

Steps

  1. Preheat the oven to 425°F.
  2. For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin, and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans, and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.
  3. For the cornbread: In a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture and add the melted butter, egg, and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
  4. Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.

Chili

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 2 cups medium-diced butternut squash
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • One 16-ounce jar salsa
  • One 15.5-ounce can black beans, drained and rinsed
  • One 15.5-ounce can pinto beans, drained and rinsed
  • One 15-ounce can diced tomatoes
  • 1 cup vegetable stock

Cornbread

  • 1 cup (180 grams) fine-ground yellow cornmeal
  • 1 cup (125 grams) all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 cup (240 milliliters) buttermilk

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