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Chili Cornbread Skillet
Rizzle
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1 week ago
Category
🛠️
Lifestyle
Transcript
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00:00
Chili Cornbread Skillet
00:01
A one-skillet vegetarian chili crowned with golden cheesy cornbread and cast iron
00:07
delivers comfort with minimal dishes.
00:10
For the chili, heat 1 tablespoon of canola oil and saute,
00:13
1 small sweet yellow onion and 1 medium green bell pepper, both diced,
00:18
with 1 quarter teaspoon of kosher salt until softened.
00:22
Stir in 2 tablespoons of tomato paste and 3 cloves of minced garlic.
00:25
Then add 1 15-ounce can of sweet golden corn kernels.
00:30
Drained and divided in half, along with 2 teaspoons of chili powder,
00:34
1 teaspoon of ground cumin, 1 half teaspoon of dried oregano,
00:38
and 1 half teaspoon of smoked paprika.
00:41
Pour in 1 28-ounce can of crushed tomatoes, ideally fire-roasted,
00:45
and finish by adding 1 15-ounce can of pinto beans
00:48
and 1 15-ounce can of light red kidney beans, both drained and rinsed.
00:52
For the cornbread, whisk 1 cup of 2% milk, or a non-dairy alternative,
00:57
with 1 tablespoon of apple cider vinegar, and let it sit briefly.
01:01
Then beat in 1 large egg and 1 half cup of canola or other neutral cooking oil.
01:06
In a separate bowl, combine 1 cup of fine cornmeal,
01:10
1 cup of all-purpose flour, 1 quarter cup of granulated sugar,
01:14
2 teaspoons of baking powder, 1 half teaspoon of baking soda,
01:18
and 1 half teaspoon of table salt.
01:21
Fold the dry ingredients into the wet mixture until just combined.
01:24
Then stir in 3 quarters cup of shredded sharp cheddar cheese.
01:29
For serving, finish the dish with freshly chopped cilantro,
01:32
sliced jalapeno, and a dollop of sour cream.
01:35
Heat a 12-inch oven-safe cast iron skillet over medium heat.
01:39
Add 1 tablespoon canola oil and let it shimmer briefly.
01:43
Add diced onions, bell peppers, and 1 quarter teaspoon salt.
01:47
Saute 6 to 8 minutes until softened and lightly golden.
01:51
Stir in tomato paste, garlic, and half the corn.
01:55
Cook 2 to 3 minutes until fragrant and deepened in color.
01:58
Add chili powder, cumin, oregano, and smoked paprika.
02:02
Toast 30 seconds.
02:03
Pour in crushed tomatoes and beans, then simmer gently.
02:06
Preheat oven to 400 degrees Fahrenheit.
02:10
Make buttermilk with milk and vinegar.
02:11
Whisk in egg and oil.
02:13
Then fold into dry ingredients with cheese and corn.
02:16
Spread chili evenly.
02:17
Top with cornbread batter.
02:19
And bake 18 to 20 minutes until golden.
02:22
Rest briefly, then garnish and serve.
02:23
All right.
02:24
I'll see you next time.
02:25
I'll stop talking.
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