I can’t believe we’re only a few days away from Christmas! The weekend flew by, filled with lots of fun times with friends. My friend Adrienne threw a cops + robbers party (to celebrate her husband graduating from the police academy!) and we had a pretty good time getting into character:
Naturally, we ate lots of donuts and drank lots of coffee. 😉
Maybe it was all the donuts, or maybe it’s the cold weather, but I’ve been on a comfort food kick lately. After the vegan shepherd’s pie I made last week, I was craving more comfort food, so Sunday afternoon I made this chili and cornbread skillet. The best part is, you’re only getting one pan dirty! (Ok, and a couple of mixing bowls.)Print
A one-dish comfort food that fills you up!
For the chili
- 1 tablespoon olive oil
- 1 medium onion, dinced
- 2 cloves garlic, minced
- 1 15oz can black beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- 1 14oz can diced tomatoes
- 1 cup frozen sweet corn
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 teaspoon chili powder
For the cornbread:
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup almond milk (or dairy milk)
- 1/4 cup olive oil (or vegetable oil)
- Preheat the oven to 425 degrees.
- In a large skillet, heat the oil and saute the onion and garlic for 5 minutes.
- Add in the kidney beans, black beans, corn, tomato, and tomato paste.
- Sprinkle with salt and chili powder and simmer for 15 minutes.
- In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
- In a small bowl, beat the egg and combine with milk and oil.
- Add the wet ingredients to the cornmeal mixture and stir until just combined. (It’ll still be lumpy.)
- Remove the skillet from heat and drop the cornmeal mixture on top.
- Scoop small spoonfuls all across the skillet, leaving an inch around the edges.
- Pop it in the oven for 20 minutes or until the cornbread begins to brown on the edges.
- Let sit for 10 minutes, then serve.
Keywords: chili cornbread skillet
Veggie chili is one of my favorite things to make, since it’s super easy and pretty healthy, but it was fun to add in the cornbread for something different. It definitely took a bit longer, but it also felt like a more well rounded meal. I could definitely see us making this for a larger group! It would have easily served 6. (Which means we’ll have leftovers for awhile. Fine by me!)
The next few days should be a little quieter, with just a few last minute things to do before Christmas! Hope you all have a wonderful week!