Vegetarian Chili with Cornbread in a Skillet

Votes: 1

How to Make - Vegetarian Cornbread Chili in a Skillet

Time: 1 hour 40 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Calories 506, total fat 21 G., saturated fats 9 G., proteins 16 G., carbohydrates 68 G., fiber 12 G., cholesterol 68 mg, sodium 1294 mg, sugar 18 G.

This delicious and filling vegetarian chili with a cornbread topping is made entirely in one pan, saving you from a mountain of dirty dishes. For this recipe, use a cast-iron skillet to cook on the stovetop and then bake in the oven. This chili features tomatoes, butternut squash, beans, spinach, and lots of spices, including chili pepper, which gives the dish its name. Simmer the vegetables, coat with cornbread batter, and bake in the oven until the topping is set. Divide among plates so everyone gets a piece of the delicious topping—it's the highlight of the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chile

2 tablespoons of vegetable oil
450 g (about 4 cups) store-bought butternut squash, diced into 1 cm (1/2 in) cubes
3 cloves garlic, thinly sliced
1 medium onion, finely chopped
4 tbsp. chili powder, or to taste
2 tsp ground cumin
3 cups lightly salted vegetable broth
2 x 400g cans of chopped tomatoes with chili peppers, drained
1 can (400g) kidney beans, rinsed
1 tbsp. sugar
140 g (about 6 cups) baby spinach

Cornbread topping

3/4 cup finely ground cornmeal
3/4 cup premium flour
3/4 tsp baking soda
3 tablespoons of sugar
0.5 cups whole milk
1/4 cup sour cream + extra for serving
1 large egg
3 tablespoons unsalted butter, melted
3/4 cup grated cheddar (about 80 g)
Pickled jalapeños, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Chile:

Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the pumpkin, a pinch of salt and black pepper, and cook, stirring occasionally, until the pumpkin is tender and browned in spots, about 8 minutes. Remove the pumpkin from the skillet and set aside.
Reduce heat to medium. Add the garlic and onion and cook, stirring frequently, until the onion is softened, about 8 minutes. Add the chili powder (use less if you prefer a milder flavor) and cumin and cook until fragrant, about 1 minute. Add the vegetable broth, tomatoes, beans, sugar, and roasted squash and bring to a simmer. Cook until all the vegetables are softened and the sauce has thickened, about 30 minutes. If the liquid has evaporated and is less than three-quarters the height of the squash, stir in a little more water. Stir in the baby spinach, adding it in handfuls until wilted.

Cornbread Topping:

Meanwhile, position a rack in the middle of the oven and preheat the oven to 200°C (400°F). In a medium bowl, whisk together the cornmeal, flour, baking soda, sugar, and 1 teaspoon of salt. In another bowl, combine the milk, sour cream, and egg. Add the liquid mixture to the flour mixture and knead into a dough. Stir in the melted butter and cheddar. Spoon the dough into mounds over the chili, leaving space between each mound. The dough should not completely cover the chili.
Bake until the cornbread is golden brown and springs back when lightly pressed, and the chili is heated through and bubbly, about 18 minutes. Serve with sour cream and pickled jalapeños.

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