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00:00Chili Cornbread Skillet
00:01A one-skillet vegetarian chili crowned with golden cheesy cornbread and cast iron
00:07delivers comfort with minimal dishes.
00:10For the chili, heat 1 tablespoon of canola oil and saute,
00:131 small sweet yellow onion and 1 medium green bell pepper, both diced,
00:18with 1 quarter teaspoon of kosher salt until softened.
00:22Stir in 2 tablespoons of tomato paste and 3 cloves of minced garlic.
00:25Then add 1 15-ounce can of sweet golden corn kernels.
00:30Drained and divided in half, along with 2 teaspoons of chili powder,
00:341 teaspoon of ground cumin, 1 half teaspoon of dried oregano,
00:38and 1 half teaspoon of smoked paprika.
00:41Pour in 1 28-ounce can of crushed tomatoes, ideally fire-roasted,
00:45and finish by adding 1 15-ounce can of pinto beans
00:48and 1 15-ounce can of light red kidney beans, both drained and rinsed.
00:52For the cornbread, whisk 1 cup of 2% milk, or a non-dairy alternative,
00:57with 1 tablespoon of apple cider vinegar, and let it sit briefly.
01:01Then beat in 1 large egg and 1 half cup of canola or other neutral cooking oil.
01:06In a separate bowl, combine 1 cup of fine cornmeal,
01:101 cup of all-purpose flour, 1 quarter cup of granulated sugar,
01:142 teaspoons of baking powder, 1 half teaspoon of baking soda,
01:18and 1 half teaspoon of table salt.
01:21Fold the dry ingredients into the wet mixture until just combined.
01:24Then stir in 3 quarters cup of shredded sharp cheddar cheese.
01:29For serving, finish the dish with freshly chopped cilantro,
01:32sliced jalapeno, and a dollop of sour cream.
01:35Heat a 12-inch oven-safe cast iron skillet over medium heat.
01:39Add 1 tablespoon canola oil and let it shimmer briefly.
01:43Add diced onions, bell peppers, and 1 quarter teaspoon salt.
01:47Saute 6 to 8 minutes until softened and lightly golden.
01:51Stir in tomato paste, garlic, and half the corn.
01:55Cook 2 to 3 minutes until fragrant and deepened in color.
01:58Add chili powder, cumin, oregano, and smoked paprika.
02:02Toast 30 seconds.
02:03Pour in crushed tomatoes and beans, then simmer gently.
02:06Preheat oven to 400 degrees Fahrenheit.
02:10Make buttermilk with milk and vinegar.
02:11Whisk in egg and oil.
02:13Then fold into dry ingredients with cheese and corn.
02:16Spread chili evenly.
02:17Top with cornbread batter.
02:19And bake 18 to 20 minutes until golden.
02:22Rest briefly, then garnish and serve.
02:23All right.
02:24I'll see you next time.
02:25I'll stop talking.
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