| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 2 cups medium-diced butternut squash
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 tablespoon chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- One 16-ounce jar salsa
- One 15.5-ounce can black beans, drained and rinsed
- One 15.5-ounce can pinto beans, drained and rinsed
- One 15-ounce can diced tomatoes
- 1 cup vegetable stock
- 1 cup (180 grams) fine-ground yellow cornmeal
- 1 cup (125 grams) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup (240 milliliters) buttermilk
Instructions
- For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.
- Preheat the oven to 425 degrees F.
- For the cornbread: Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the melted butter, egg and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
- Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 400 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 12 g |
| Sugar | 11 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 933 mg |
Reviews
I followed the recipe exactly as written and it turned out beautifully! The individual flavors were so pronounced and your taste buds didn’t miss any of them,
I made this but took out the butternut squash and added ground beef. It was delicious
My daughter ,who is the chili maker in this family, said it’s the best chili she’s ever had.
Katie Lee, you’re the best.
Katie Lee, you’re the best.
You ca grade a frozen jalapeño into the cornbread batter
My husband was hesitant to give this a try. He is a total “meat” head. Made it and added a dollop of sour cream on top….DELISH! He even took leftovers to work for lunch! Totally making this again.
Very tasty!
I think I would add a little less salt next time, but I still really enjoyed this dish. Was easy to make and it’s pure comfort food. I added mushrooms in place of the pinto beans as I didn’t have any. Also, mushrooms make everything better!
Yum! Great flavor and texture.
Had this for meatless Monday! OMG it was awesome didn’t miss the neat. Husband said it’s a keeper.
This is super delicious and super easy to make. The rain made me want something comforting without being heavy and I remembered that I saw this recipe on the Kitchen this past weekend. I had most of the ingredients on hand (pretty much a pantry pull!) and ended up subbing a poblano for the green bell pepper, kidney beans for the pintos, and ended up building my own salsa out of an extra can of diced fire roasted tomatoes with a can of green chiles since I didn’t have salsa on hand. This has so much flavor and the cornbread topping is fluffy and perfect!