Minutes Prep time: 25
Minutes Total time: 85
Servings: 8
Difficulty: Intermediate
FOR THE CHILI:
2 tablespoons extra virgin olive oil
2 cups medium diced butternut squash
1-1/2 teaspoons kosher salt
1 small small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 jar (16 oz each) salsa
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (15 oz each) Rosarita® Premium Whole Pinto Beans, drained, rinsed
1 cup vegetable stock
FOR THE CORNBREAD:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 egg
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 232 mg | 23% |
| Carbohydrate | 56 g | 19% |
| Cholesterol | 32 mg | 11% |
| Total Fat | 8 g | 13% |
| Iron | 4 mg | 21% |
| Calories | 337 kcal | 17% |
| Sodium | 1622 mg | 68% |
| Protein | 10 g | 21% |
| Saturated Fat | 3 g | 14% |
| Sugars | 11 g | 1% |
| Vitamin C | 40 mg | 67% |
Make the chili: Heat the oil in a 12-inch cast iron skillet over medium-high heat. Add the squash, onion, peppers and 1 teaspoon salt 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, stock and bring to a boil, then reduce the heat and simmer for 30 minutes. Taste and season with salt and pepper.
Preheat the oven to 425°F. While chili is simmering, make the cornbread mixture: Put all the cornbread ingredients in a large bowl and whisk until well combined.
Use a tablespoon or scoop to dollop the cornbread mixture over the top of the of the chili in the skillet. Place skillet in oven and bake for 25 to 30 minutes, until golden brown on top. Remove from the oven.
Veggie Chili Cornbread Pot Pie
