Chili Black Bean and Cornbread Skillet Pie
4 servings
Active time: 30 mins; total time: 55 mins
This skillet pie combines the essence of black-bean chili and cornbread with a layer of savory, spiced beans beneath a golden blanket of cornbread that’s baked right on top, shepherd’s pie-style.
For the chili beans:
2 tablespoons neutral oil, such as avocado or canola 1 medium yellow onion, diced (1 cup)
1 medium red bell pepper, diced (1 cup)
1 1⁄2 cups chopped kale
2 cloves garlic, minced or finely grated
2 tablespoons tomato paste
1 1⁄2 teaspoons chili powder
1 teaspoon dried oregano
1⁄2 teaspoon fine salt
2 (15.5-ounce) cans no-salt-added black beans, drained and
rinsed
1⁄4 cup water
Cayenne pepper (optional)
For cornbread topping:
3⁄4 cup (scant 5 ounces) medium-grind cornmeal
1⁄4 cup (1 1⁄2 ounces) whole-wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon fine salt
1⁄3 cup milk (whole, reduced-fat or plant-based)
1 large egg
2 tablespoons neutral oil, such as avocado or canola 2 tablespoons honey or agave
For serving:
1⁄3 cup plain Greek yogurt or sour cream
1⁄4 cup fresh cilantro leaves
Hot sauce (optional)
Position a rack in the middle of the oven and preheat to
350 degrees.
Make the chili beans: In a 10-inch cast iron or other ovenproof skillet over medium heat, heat the oil until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the kale and cook until wilted, 2 to 3 minutes. Add the garlic and cook until aromatic, 30 seconds more. Stir in the tomato paste, chili powder, oregano and salt until combined. Add the beans and water and stir to combine. Bring to a simmer and cook for 2 minutes, crushing the beans slightly as you stir. Season with cayenne pepper, if desired, depending on your preference and the heat of your chili powder. Remove from the heat, taste, and season with more salt if desired. Using the back of a spoon, smooth out the top of the bean mixture.
Make the cornbread topping: In a medium bowl, whisk together the cornmeal, pastry flour, baking powder and salt. In another medium bowl, whisk together the milk, egg, oil and honey or agave until combined. Stir the flour mixture into the milk mixture until just combined. Let the batter rest for 5 minutes so it hydrates and thickens a bit. Pour the batter over the beans and spread it out evenly with a spatula.
Bake for 16 to 20 minutes, or until the topping is set in the center and lightly browned on top. Let rest for 5 to 10 minutes.
To serve, divide among shallow bowls or plates, and top with a dollop of the yogurt or sour cream, cilantro and hot sauce.
Storage: Refrigerate for up to 4 days. Gently reheat in a 350-degree oven.
Nutrition pie): 527 calories, 77g carbohydrates, 49mg cholesterol, 17g fat, 20g fiber, 20g protein, 2g saturated fat, 638mg sodium, 17g sugar
From cookbook author and registered dietitian nutritionist Ellie Krieger.