Skillet Vegetable Chili

with Cheddar & Cornmeal Drop Biscuits

45 MIN

3 Servings

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From the Test Kitchen

Tonight’s dish takes inspiration from tamale pie—a Southwestern classic in which chili is topped with a cornmeal batter and then baked, harmonizing all the flavors and forming a tasty crust. We’re loading our seasonal chili with juicy tomatoes, bell pepper, and pinto beans. (Your tomatoes may be red or yellow, and your pepper may be green, purple, or red-streaked.) It all comes together with cheddar-cornmeal biscuits (“dropped” right on top before baking) and a drizzle of sour cream.

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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

⅔ cup Cornmeal
1 Cage-Free Farm Egg
1½ cups Pinto Beans
4 oz Cherry Or Charm Tomatoes
1 Bell Pepper
1 Yellow Onion
1 bunch Cilantro
2 oz Cheddar Cheese
2 Tbsps Tomato Paste
1 Tbsp Honey
¼ cup Sour Cream
2 tsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
½ cup Biscuit Baking Blend (All-Purpose Flour & Baking Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 the ribs and seeds. Thinly slice 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 begin to release their juices.

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 to thoroughly combine. Stir in the cheese. Season with salt and pepper.

4 Add the beans:

To the pan of vegetables, add the beans and ⅔ cup of water; 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.)

5 Top & bake the chili:

Using a spoon, top the cooked vegetables with equal-sized scoops of the biscuit batter, leaving some space between the scoops. 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 Season the sour cream & plate 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. Roughly chop the cilantro leaves and stems. Divide ⅔ of the baked chili between 2 dishes (you will have extra). Top with ⅔ of the cilantro. Serve with the seasoned sour cream on the side. Enjoy!