Chili Black Bean and Cornbread Skillet Pie Recipe

Posted by Patria Henriques on Friday, July 12, 2024
Democracy Dies in Darknessclock55 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

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. The bean layer is boldly seasoned like a chili, but with less liquid, it is more of a sauté, plentiful with colorful kale leaves and sweet bell pepper. The cornbread, made with healthful oil and just enough honey to bring out cornmeal’s inherent sweetness, has a lovely textural balance of medium-coarse cornmeal and tender whole-wheat flour. Topped with a creamy dollop of sour cream or yogurt, a shower of cilantro and some hot sauce, the dish boasts an impressive, rustic flair but is actually quick and easy to pull together.

Storage: Refrigerate for up to 4 days. Gently reheat in a 350-degree oven.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 4

For the chili beans

For the cornbread topping

For serving

Directions

Time Icon Active: 30 mins| Total: 55 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    To serve, divide among shallow bowls or plates, and top with a dollop of the yogurt or sour cream, cilantro and hot sauce.

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    Nutritional Facts

    (1/4 pie)

    • Calories

      527

    • Fat

      17 g

    • Saturated Fat

      2 g

    • Carbohydrates

      77 g

    • Sodium

      638 mg

    • Cholesterol

      49 mg

    • Protein

      20 g

    • Fiber

      20 g

    • Sugar

      17 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Anna Luisa Rodriguez.

    Published January 18, 2024

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