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Skillet Vegetable Chili Fill 1 Created with Sketch.

with Cornmeal & Cheddar Drop Biscuits

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 890 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s comforting dish is inspired by tamale pie, a Southwestern classic in which chili is topped with a cornmeal crust, then baked to marry all the vibrant flavors. Here, we’re loading our chili with sweet seasonal tomatoes, pinto beans, and bell pepper (yours may be green or purple). To finish it off, we’re mixing up a cornmeal and cheddar biscuit topping and dolloping spoonfuls on top of the chili right before baking. With a final drizzle of cooling sour cream, it makes for satisfying, home-style fare.

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step-by-step
instructions
Prepare the ingredients & season the sour cream:
1 Prepare the ingredients & season the sour cream:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard ribs and seeds. Thinly slice the pepper lengthwise. Halve the tomatoes; place in a bowl and season with salt and pepper. Drain and rinse the beans. Grate the cheese on the large side of a box grater.

Start the chili:
2 Start the chili:

In a large pan (cast iron or oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and fragrant. Add the seasoned tomatoes, tomato paste, and spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the tomatoes have begun to release their liquid.

Make the biscuit batter:
3 Make the biscuit batter:

While the vegetables cook, in a medium bowl, combine the cornmeal and baking blend. Season with salt and pepper. Add the egg, honey (kneading the packet before opening), 1 tablespoon of olive oil, and ¼ cup of water; whisk until thoroughly combined. Stir in the cheese. Season with salt and pepper.

Add the beans:
4 Add the beans:

Add the beans and ½ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. (If your pan isn’t oven safe, transfer the mixture to a baking dish.)

Finish & bake the chili:
5 Finish & bake the chili:

Using a spoon, top the vegetables with equal-sized spoonfuls of the biscuit batter, leaving some space between the spoonfuls. Season with salt and pepper. Bake 16 to 18 minutes, or until the batter is set and cooked through. Remove from the oven and let stand for at least 2 minutes.

Finish & serve your dish:
6 Finish & serve your dish:

While the chili bakes, in a bowl, combine the sour cream, 1 teaspoon of water, and a drizzle of olive oil; season with salt and pepper to taste. Transfer the cilantro to a cutting board; roughly chop the leaves and stems. Divide ⅔ of the finished chili between 2 dishes (you will have extra). Top with ⅔ of the cilantro. Serve with the seasoned sour cream. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & season the sour cream:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard ribs and seeds. Thinly slice the pepper lengthwise. Halve the tomatoes; place in a bowl and season with salt and pepper. Drain and rinse the beans. Grate the cheese on the large side of a box grater.

2 Start the chili:

In a large pan (cast iron or oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and fragrant. Add the seasoned tomatoes, tomato paste, and spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the tomatoes have begun to release their liquid.

Start the chili:
Make the biscuit batter:
3 Make the biscuit batter:

While the vegetables cook, in a medium bowl, combine the cornmeal and baking blend. Season with salt and pepper. Add the egg, honey (kneading the packet before opening), 1 tablespoon of olive oil, and ¼ cup of water; whisk until thoroughly combined. Stir in the cheese. Season with salt and pepper.

4 Add the beans:

Add the beans and ½ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. (If your pan isn’t oven safe, transfer the mixture to a baking dish.)

Add the beans:
Finish & bake the chili:
5 Finish & bake the chili:

Using a spoon, top the vegetables with equal-sized spoonfuls of the biscuit batter, leaving some space between the spoonfuls. Season with salt and pepper. Bake 16 to 18 minutes, or until the batter is set and cooked through. Remove from the oven and let stand for at least 2 minutes.

6 Finish & serve your dish:

While the chili bakes, in a bowl, combine the sour cream, 1 teaspoon of water, and a drizzle of olive oil; season with salt and pepper to taste. Transfer the cilantro to a cutting board; roughly chop the leaves and stems. Divide ⅔ of the finished chili between 2 dishes (you will have extra). Top with ⅔ of the cilantro. Serve with the seasoned sour cream. Enjoy!

Finish & serve your dish: