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Veggie Chili Cornbread Skillet

By Katie Lee Biegel

 

This is one of my favorite recipes from my best-selling cookbook, It’s Not Complicated: Simple Recipes for Everyday. I love how this recipe comes together all in one skillet – YUM.  With the “BIG GAME” right around the corner, I most certainly will be serving this dish with our 2022 Cabernet Sauvignon vintage. The dark fruit notes of our rich and elegant red perfectly balances all of the warm spices in my skillet chili.  Can’t wait for you to try.

Directions

 

Make the chili: Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the squash and 1 teaspoon of the salt and sauté for about 5 minutes, until the squash starts to soften and brown. Add the onion and peppers and cook for about 5 minutes more, until the onion is soft. Stir in the garlic, chili powder, oregano, cumin, and the remaining ½ teaspoon salt and cook for 2 to 3 minutes more, until the spices are aromatic and the garlic is soft. Pour in the tomatoes and salsa, scraping up any browned bits on the bottom, and bring to a simmer. Add the beans and stock. Bring to a boil, then reduce the heat and simmer for 1 hour. Taste and season with salt and pepper. Preheat the oven to 425°F (220°C). While chili is simmering, make the cornbread mixture: Put all the cornbread ingredients in a large bowl and whisk until well combined. Transfer the chili to a 9 by 13-inch (23 by 33 cm) baking dish and use a tablespoon or scoop to dollop the cornbread mixture on top. Bake for 25 to 30 minutes, until golden brown on top. Remove from the oven. Make the cilantro honey butter: Mix all the ingredients together in a bowl. Spread the herb butter over the cornbread. Let stand for 5 minutes before serving.

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Ingredients

  • 2 tablespoons extra-virgin olive oil3 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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Pair It with this!

BottlesandFlavors-Carousel_AD_1080x1080_v1 Cabernet Sauvignon