| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 bell peppers (any color), chopped
- 2 small zucchini and/or yellow squash, chopped
- 1 carrot, chopped
- 4 cloves garlic, finely chopped
- 1 jalapeno pepper, chopped (seeded, if desired)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Kosher salt
- 1 10-ounce can diced tomatoes with green chiles
- 1 8-ounce can tomato sauce
- 1 1/2 cups vegetable broth
- 2 bay leaves
- 2 15.5-ounce cans black beans and/or pinto beans, drained and rinsed
- 4 tablespoons salted butter, melted and cooled, plus more for the baking dish
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- Kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1 large egg
- 1 cup grated pepper Jack cheese
Instructions
- For the chili: Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell peppers, zucchini and/or squash and carrot. Cook, stirring, until the vegetables start softening, 5 to 6 minutes. Add the garlic and jalapeño and cook 1 minute. Sprinkle with the chili powder, cumin, oregano and 1 teaspoon salt and stir to coat. Add the diced tomatoes, tomato sauce and broth; bring to a simmer. Submerge the bay leaves in the liquid and stir in the beans. Simmer, uncovered, until thick (thicker than regular chili), about 20 minutes. Remove and discard the bay leaves.
- Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. For the cornbread: Combine the cornmeal, flour, baking powder, 1 teaspoon salt and the baking soda in a medium bowl and whisk to combine. In a large bowl, whisk the buttermilk, egg and melted butter until smooth. Add the cornmeal mixture to the egg mixture and whisk to combine. Stir in the cheese.
- Pour the chili into the baking dish, then top with the cornbread mixture and spread to the edges. Bake until the cornbread is lightly golden and cooked through, about 25 minutes. Let sit 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 479 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 55 mg |
| Sodium | 1123 mg |
| Serving Size | 1 of 8 servings |
| Calories | 479 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 55 mg |
| Sodium | 1123 mg |
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