Three-Bean Chili With Skillet Cornbread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beans · vegetarian

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 15 oz can canned black beans, drained and rinsed
• 1 15 oz can canned kidney beans, drained and rinsed
• 1 15 oz can canned pinto beans, drained and rinsed
• 1 28 oz can canned crushed tomatoes
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 oz shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1/2 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 cup whole milk
• 1 large egg
• 1 1/2 tbsp salted butter
• 1/2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 2 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 400F and put a 9-inch cast-iron skillet in it with 1 tablespoon of the butter to melt and get screaming hot.
2. Heat the olive oil in a Dutch oven over medium-high and cook the onion and bell pepper 6 minutes until the onion is translucent and the edges start to brown.
3. Add the garlic, chili powder, cumin, smoked paprika, and tomato paste and toast 90 seconds, stirring, until the spices darken and smell roasted rather than dusty.
4. Add all three cans of beans, the crushed tomatoes, broth, salt, and pepper and simmer uncovered 20 to 25 minutes until the chili thickens enough that a spoon leaves a track across the pot.
5. Meanwhile whisk the cornmeal, flour, sugar, baking powder, and a half teaspoon salt, then stir in the milk, egg, and the remaining 2 tablespoons melted butter just until no dry pockets remain.
6. Pour the batter into the hot buttered skillet, which should hiss on contact, and bake 18 to 20 minutes until the top is golden and a toothpick comes out clean.
7. Taste the chili and correct the salt and heat; it should be thick, not soupy.
8. Ladle into bowls, top with cheddar and sour cream, and serve wedges of cornbread hot from the skillet.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook