Vegetarian Chili with Skillet Corn Bread
There's a lot to be said for creating chili from scratch and watching it slowly simmer over a warm stovetop for hours as it develops deep flavor. On the other hand, on many days there is also even more to be said to opening some handy cans of good quality tomatoes and beans, adding some other odds and ends, some savory spices, and just going for it. This is where we are with this chili. It's a do it yourself kind of recipe, and I am leaving it entirely up to you as to how much heat you would like to add (since I am personally a wimp in that department and don't add any myself), and how much other stuff goes into or on top of it. This chili comes together in minutes, and will fill your house with the mouth watering scents of tomatoes, onions, chili powder and cumin. While you're heating up the chili, grab a cast iron skillet, melt some butter, and pour in an easy, made from scratch cornbread batter. Cast iron skillet cooking gives you an almost crispy outer crust and a moist and creamy interior. Serve it warm, slathered with butter and honey, and you'll soon see what a perfect marriage it makes with the spice of the chili. Enough said, now let's get down to business and to this thing.
Ingredients
- FOR THE CHILI
- 1 large onion diced
- 1 large orange or red pepper diced
- 1 tablespoon canola or other neutral oil
- 1 can Pinto Beans
- 2 cans Chili Beans
- 1 can Black Beans
- 1 can Diced Tomatoes with Green Chilis and Spices
- 1 can Fire Roasted Diced Tomatoes
- ½ or 1 cup frozen corn your choice
- Diced jalapeno or other hot peppers to taste optional – your choice
- Salt to taste
- Cumin to taste I’d start with 2 teaspoons and work my way up
- Chili powder to taste I’d start with 2 teaspoons and work my way up
- Optional Garnish Ideas: Grated cheddar Monterrey Jack or other cheese of your choice, diced avocado, sliced green onion, jalapeno, or other peppers. It’s also really good with crushed Fritos on top.
- FOR THE CORNBREAD
- I cup yellow cornmeal
- I cup unbleached flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup frozen corn kernels thawed
- 1 ¼ cups buttermilk
- 1 egg
- ¼ cup canola oil
- 4 tablespoons butter
Instructions
- FOR THE CHILI
- In a large Dutch oven, sauté the onion and peppers until softened.
- Add the canned pinto beans, chili beans, black beans, diced tomatoes and frozen corn. Season with cumin, chili powder, salt and whatever heat elements you like (cayenne, hot sauce, etc.) Keep tasting until you get it just the way you like it.
- Heat until bubbling and keep tasting! Flavors will change as they come together.
- Garnish and serve – that’s all there is to it.
- FOR THE CORNBREAD
- Preheat oven to 375 degrees.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, baking soda and corn kernels.
- Add buttermilk, egg, and oil. Stir just until moistened.
- Melt butter in a cast iron skillet over medium-high heat until the butter begins to sizzle. Make sure the sides and bottom of the pan are coated in butter – you might need to swirl it around.
- Scrape the batter into the hot skillet, and immediately put the skillet into the oven.
- Bake for 20 – 25 minutes, or until golden in color and set in the middle.
- Cut into wedges and serve with butter, butter and honey, just honey, or whatever else sounds good.
- NOTE: If you don’t have a cast iron skillet, use an 8x8 inch baking dish – just place the baking dish in the oven to melt the butter.
