Vegetarian Skillet Chili Topped With Cornbread Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNBREAD TOPPED CAST-IRON SKILLET CHILI



Cornbread Topped Cast-Iron Skillet Chili image

Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef
3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, sliced
3 to 4 tablespoons chili powder
2 teaspoons ground cumin
3 cups low-sodium chicken broth
Two 10-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
4 tablespoons sugar
3/4 teaspoon baking soda
1 large egg
1/2 cup milk
1/4 cup sour cream, plus more for serving
3 tablespoons unsalted butter, melted
3/4 cup (about 3 ounces) shredded Cheddar cheese

Steps:

  • Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
  • Reduce heat to medium. Add the onion and garlic and cook, stirring often, until 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 chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes 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 meat, stir in a little water.
  • Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk 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 cheese. Drop oval-shaped spoonfuls of 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 17 minutes. Remove the skillet from the oven and serve with more sour cream.

VEGGIE CHILI CORNBREAD CASSEROLE



Veggie Chili Cornbread Casserole image

Veggie chili cornbread casserole.

Provided by Taylerand20

Categories     Main Dish Recipes     Casserole Recipes

Time 1h50m

Yield 10

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 ½ teaspoons smoked paprika
¼ teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
1 ½ cups milk
1 large egg
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
  • Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Whisk milk and egg together in a large bowl until well combined.
  • Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
  • Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
  • Garnish cornbread casserole with sliced jalapeno and cilantro.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD



Vegetarian Skillet Chili Topped with Cornbread image

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

2 tablespoons vegetable oil
1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 medium onion, finely chopped
4 tablespoons chili powder, or to taste
2 teaspoons ground cumin
3 cups low-sodium vegetable stock
Two 14.5-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
1 tablespoons sugar
5 ounces (about 6 cups lightly packed) baby spinach
3/4 cup fine cornmeal
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3 tablespoons sugar
Kosher salt
1/2 cup whole milk
1/4 cup sour cream, plus more for serving
1 large egg
3 tablespoons unsalted butter, melted
3/4 cup shredded Cheddar (about 3 ounces)
Pickled jalapenos, for serving

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



Veggie Chili Cornbread Skillet image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 24

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
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

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.

More about "vegetarian skillet chili topped with cornbread food"

CORNBREAD TOPPED SKILLET CHILI - SALLY'S BAKING ADDICTION
cornbread-topped-skillet-chili-sallys-baking-addiction image
2016-10-06 In a large oven-proof skillet (12 inches like this one) over medium heat, heat the oil for 1 minute. Add the ground turkey, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon …
From sallysbakingaddiction.com


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD – COOKDIARIES
2020-09-08 Cornbread Topping. 1. Meanwhile, position a rack in the center of the oven and preheat to 400ºF. 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.
From cookdiaries.com
Estimated Reading Time 2 mins


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD - FOOD …
2017-07-11 Step 1. 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 …
From foodnetwork.ca
2.9/5 (234)
Category Comfort Food,Main,Vegetables,Vegetarian
Servings 4-6
Total Time 25 mins


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD | RECIPE | FOOD …
Jan 27, 2021 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network. Jan 27, 2021 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network . Jan 27, 2021 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down …
From pinterest.co.uk


EASY VEGETARIAN SKILLET CHILI - RECIPEMAGIK
2021-09-04 Add the Bay Leaf and spices - Chili Powder, Cayenne Pepper, Dried Oregano, Salt and Pepper. Toss to combine everything and cook over medium-low heat for 10 min. Stir occasionally, to avoid anything getting stuck to the bottom of the skillet. Add toppings of your choice and serve this Chili.
From recipemagik.com


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD | RECIPE CART
2 tablespoons vegetable oil 1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 3 cloves garlic, thinly sliced 1 medium onion, finely chopped 4 tablespoons chili powder, or to taste 2 teaspoons ground cumin 3 cups low-sodium vegetable stock 1 pound (about 4 cups) store-bought diced
From getrecipecart.com


VEGETARIAN CHILI PIE WITH CORNBREAD TOPPING - MAEBELLS
Instructions. Preheat oven to 375ºF. In a large cast iron skillet or deep pie dish, combine the drained and rinsed beans, tomato sauce, tomatoes with green chili and spices. Make sure ingredients are thoroughly combined. In a separate mixing bowl combine the cornmeal, baking powder and salt.
From maebells.com


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD | RECIPE | FOOD …
Apr 3, 2020 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network
From pinterest.ca


OUR BEST ONE-SKILLET DINNER RECIPES - FOOD NETWORK CANADA
2017-10-18 Vegetarian Skillet Chili Topped With Cornbread. Turn vegetarian butternut squash chili into a hearty one-pan meal by topping it with mouthwatering cornmeal cheddar biscuits. Sour cream and pickles are perfect for serving alongside this …
From foodnetwork.ca


3 BEAN VEGETARIAN CHILI AND SKILLET CORNBREAD - 3HO INTERNATIONAL
Remove skillet from the oven, cover with a piece of foil and then bake for another 10-12 minutes or until the center is cooked (test the middle with a toothpick). Remove cornbread from the oven and let it cool for a few minutes before slicing. Slice and plate the cornbread and serve with extra ghee and honey.
From 3ho.org


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD – RECIPES NETWORK
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. Step 2. Reduce the heat to medium. Add the garlic and onion and ...
From recipenet.org


CORNBREAD TOPPED CAST-IRON SKILLET CHILI - FOOD NETWORK CANADA
2017-02-21 Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes. Step 2. Reduce heat to medium.
From foodnetwork.ca


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD | RECIPE
Apr 23, 2017 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network. Apr 23, 2017 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network . Apr 23, 2017 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


VEGETARIAN CHILI WITH CORNBREAD TOPPING : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian …
From recipeschoice.com


VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD | RECIPE
Dec 6, 2021 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network. Dec 6, 2021 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network . Dec 6, 2021 - Get Vegetarian Skillet Chili Topped with Cornbread Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


Related Search