Veggie Chili Cornbread Skillet

Today on #TheKitchen @foodnetwork, Veggie Chili Cornbread Skillet 😋 It’s like a pot pie with cornbread as the crust 😋😋 Recipe link in my story and another version is in my new cookbook #itsnotcomplicated (and below)! (Cozy outfit is @zimmermann)

Veggie Chili Cornbread Pot Pie

Recipe by Katie Lee Biegel

Prep time: 30 min

Cook time: 90 min

Total time: 2 hrs

Yield: 4 - 6 servings

Ingredients

For the chili :

• 2 tablespoons Extra-virgin olive oil
• 1 Small butternut squash, peeled, seeded and diced (3½ cups/495 g)
• 1-1/2 teaspoons Kosher salt
• 1 Yellow onion, diced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 3 cloves Garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon Dried oregano
• 1/2 teaspoon Ground cumin
• One 28-ounce (794 g) can Whole peeled tomatoes, crushed by hand
• One 16-ounce (453 g) jar Salsa
• One 15½-ounce (439 g) can Black beans, drained and rinsed
• One 15½-ounce (439 g) can Pinto beans, drained and rinsed
• 2 cups (480 ml) Vegetable stock
• Freshly ground black pepper

For the cornbread :

• 1 cup (180 g) Fine-ground yellow cornmeal
• 1 cup (125 g) All-purpose flour
• 1 tablespoon Baking powder
• 2 tablespoons Sugar
• 1 teaspoon Kosher salt
• 1 cup (240 ml) Buttermilk
• 2 tablespoons Unsalted butter, melted
• 1-1/2 cups (170 g) Shredded cheddar cheese
• 1 Large egg

For the cilantro honey butter :

• 2 tablespoons unsalted butter, softened
• 1 tablespoon minced fresh cilantro
• 2 teaspoons honey
• Pinch of Kosher salt

Cooking Directions

1. Make the chili: Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the squash and 1 teaspoon of the salt and sauté for about 5 minutes, until the squash starts to soften and brown. Add the onion and peppers and cook for about 5 minutes more, until the onion is soft. Stir in the garlic, chili powder, oregano, cumin, and the remaining ½ teaspoon salt and cook for 2 to 3 minutes more, until the spices are aromatic and the garlic is soft. Pour in the tomatoes and salsa, scraping up any browned bits on the bottom, and bring to a simmer. Add the beans and stock. Bring to a boil, then reduce the heat and simmer for 1 hour. Taste and season with salt and pepper.
2. Preheat the oven to 425°F (220°C).
3. While chili is simmering, make the cornbread mixture: Put all the cornbread ingredients in a large bowl and whisk until well combined.
4. Transfer the chili to a 9 by 13-inch (23 by 33 cm) baking dish and use a tablespoon or scoop to dollop the cornbread mixture on top. Bake for 25 to 30 minutes, until golden brown on top. Remove from the oven.
5. Make the cilantro honey butter: Mix all the ingredients together in a bowl. Spread the herb butter over the cornbread. Let stand for 5 minutes before serving.