VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD
A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
- Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
- For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
- Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
LENTIL CHILI WITH VEGAN CORNBREAD
This dinner was to die for! I've been wanting to make chili for months and this satisfied every inkling in my body.
Provided by Rachael DeVaux, RD
Yield 5
Number Of Ingredients 2
Steps:
- ChiliIn a large pot, sauté onion, bell pepper and minced garlic in olive oil for 5-7 minAdd in chicken broth and rest of ingredients and bring to a boilReduce heat and let simmer for 30 minutes to allow flavors to combineTop lentil chili with diced avocado and chopped green onionCornbreadWhisk together Apple cider vinegar and milk, then add maple syrup and melted coconut oil to whisk another 2 minIn a large bowl, sift together dry ingredients, then slowly mix in to wet ingredients, stirring thoroughlyBake at 350 degrees F for 30-35 minChili In a large pot, sauté onion, bell pepper and minced garlic in olive oil for 5-7 min Add in chicken broth and rest of ingredients and bring to a boil Reduce heat and let simmer for 30 minutes to allow flavors to combine Top lentil chili with diced avocado and chopped green onion Cornbread Whisk together Apple cider vinegar and milk, then add maple syrup and melted coconut oil to whisk another 2 min In a large bowl, sift together dry ingredients, then slowly mix in to wet ingredients, stirring thoroughly Bake at 350 degrees F for 30-35 min
- Chili In a large pot, sauté onion, bell pepper and minced garlic in olive oil for 5-7 min Add in chicken broth and rest of ingredients and bring to a boil Reduce heat and let simmer for 30 minutes to allow flavors to combine Top lentil chili with diced avocado and chopped green onion Cornbread Whisk together Apple cider vinegar and milk, then add maple syrup and melted coconut oil to whisk another 2 min In a large bowl, sift together dry ingredients, then slowly mix in to wet ingredients, stirring thoroughly Bake at 350 degrees F for 30-35 min
Nutrition Facts : Per Serving Calories
CHILI WITH CORNBREAD TOPPING
Cornbread is the perfect partner for canned chili in the easy warmer-upper for two.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.
Nutrition Facts : Calories 657 calories, Fat 19g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1714mg sodium, Carbohydrate 80g carbohydrate (21g sugars, Fiber 9g fiber), Protein 41g protein.
VEGGIE CHILI CORNBREAD SKILLET
Provided by Katie Lee Biegel
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- 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.
- Preheat the oven to 425 degrees F.
- For the cornbread: Meanwhile, 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.
- 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.
VEGETARIAN CHILI WITH CORN BREAD TOPPING
The idea behind this spicy, all-vegetable chili is ease: It's easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It's healthy, filling food.
Provided by Nigella Lawson
Categories dinner, weekday, casseroles, main course
Time 1h35m
Yield 8 servings
Number Of Ingredients 26
Steps:
- To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
- Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
- For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
- Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
- Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
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