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.
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.
ROASTED VEGETABLE CHILI
Make and share this Roasted Vegetable Chili recipe from Food.com.
Provided by Tomorrow Never Knows
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Turn the oven to broil.
- Move one rack to the highest position.
- Put the red peppers on the cookie sheet and put it in the oven.
- Allow the skin to blister and turn completely black, turning the peppers as needed.
- (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers' skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
- Allow to sit for 10 minutes.
- Remove the skin by peeling it off with your fingers.
- Cut the top off, get rid of the seeds, and then dice.
- Put as much corn as will fit in a single layer of a lined cookie sheet.
- Put in the oven for a minute or two, rotating if necessary.
- Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
- Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
- Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
- Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
- Add olive oil to a large pot on med heat.
- Add garlic.
- Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
- Add spices, adjusting to you're your taste.
- Add beans.
- Allow to simmer for a while (20 minutes to an hour or two).
- Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.
Nutrition Facts : Calories 213, Fat 4.9, SaturatedFat 0.7, Sodium 32.5, Carbohydrate 39.1, Fiber 9.2, Sugar 7.9, Protein 8.1
ROASTED VEGGIE CHILI
You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 24 servings (6 quarts).
Number Of Ingredients 18
Steps:
- Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.
Nutrition Facts :
ROASTED VEGETABLE CHILI (VEGETARIAN)
I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan.
Provided by justcallmetoni
Categories Onions
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
- Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
- Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.
Nutrition Facts : Calories 206.3, Fat 3.5, SaturatedFat 0.6, Sodium 544.8, Carbohydrate 37.8, Fiber 11.6, Sugar 10.4, Protein 10.3
BAKED CHILI WITH CORNBREAD BISCUIT TOPPING
From La Dolce Vegan by Sarah Kramer. This is an easy way to make chili for the week. The cornbread topping is good.
Provided by VegBear
Categories Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven 400. Lightly oil a 9x13 pan.
- In a large saucepan saute the onions and peppers in oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
- While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
- Add the oil and milk mixture, stirring until just mixed.
- Transfer chili to baking pan and spoon the cornmeal batter on to the top.
- Bake uncovered for 15-20 minutes.
Nutrition Facts : Calories 398.9, Fat 12.4, SaturatedFat 1.7, Sodium 1135.2, Carbohydrate 67.6, Fiber 7.5, Sugar 19, Protein 9.8
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