Spicy Three-Bean Chili with Cornbread Topping
Equipment
- Large oven-safe pot
- Mixing bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 cup milk
- 1 large egg
- 2 tablespoons butter, melted
Instructions
- Heat the olive oil in a large oven-safe pot over medium heat. Add the onion, garlic, and bell pepper. Cook for 5 minutes until the vegetables soften.
- Stir in the chili powder, cumin, cayenne, and salt. Cook for 1 minute until the spices smell fragrant.
- Add the black beans, kidney beans, pinto beans, and diced tomatoes. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring now and then.
- While the chili simmers, mix the cornmeal, flour, sugar, and baking powder in a bowl. In a separate bowl, whisk the milk, egg, and melted butter together. Combine the wet and dry ingredients until just mixed.
- Drop spoonfuls of the cornbread batter over the simmering chili. Use the back of a spoon to spread it into an even layer.
- Transfer the pot to a 400°F oven and bake for 20 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean.
Notes
Let the chili rest for 5 minutes after baking so the topping sets before scooping. For milder heat, cut the cayenne in half. Leftovers keep well in the fridge for three days and reheat easily in the microwave or on the stove with a splash of water to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large oven-safe pot, Mixing bowls
Cuisine: American
Equipment: Large oven-safe pot, Mixing bowls