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Three-Bean Chili with Cornbread Topping
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large oven-safe skillet
  • Mixing bowl
  • Baking dish

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red 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) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil

Instructions
 

  • Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion, garlic, and bell pepper. Cook until the vegetables soften.
  • Stir in the black beans, kidney beans, pinto beans, diced tomatoes, chili powder, cumin, and salt. Simmer the mixture for 10 minutes to thicken slightly.
  • In a mixing bowl, combine the cornmeal, flour, and baking powder. Add the milk, egg, and vegetable oil. Stir until a thick batter forms.
  • Pour the batter evenly over the chili in the skillet. Transfer the skillet to a 400°F oven and bake for 20 minutes until the topping is golden and a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it rest for 5 minutes before serving.

Notes

Prepare the chili base a day ahead and store it in the fridge, then add the fresh cornbread batter right before baking so the topping stays light. Leftovers reheat best in a 350°F oven to keep the crust from turning soggy. If the chili seems too thick after simmering, add a splash of water before topping.
Course: Main Course
Cuisine: American
Equipment: Large oven-safe skillet, Mixing bowl, Baking dish