Black Bean Chili With Cornbread Crust Recipe

Name: Black Bean Chili With Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black beans; 6 cups water; 6 allspice berries; 1 stick cinnamon; 1 teaspoon cumin seed; 1 teaspoon coriander seed; 1/4 teaspoon aniseed; 28 ounces crushed tomatoes; 1 onion medium, diced; 3 cloves garlic finely minced; 1/4 cup red bell pepper diced; 1/4 cup green bell pepper diced; 1 teaspoon Mexican oregano dried; 2 tablespoons chile powder; 1/4 cup cocoa powder; 1 cup cornmeal; 1 cup all purpose flour; 1/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 2 tablespoons vegetable oil; 1 cup buttermilk; 1/2 cup sour cream or nonfat yogurt; 1/4 cup scallions thinly sliced; 1/2 cup sliced black olives; 1/2 cup chopped fresh cilantro

Servings: persons

1 pound dried black beans
6 cups water
6 allspice berries
1 stick cinnamon
1 teaspoon cumin seed
1 teaspoon coriander seed
1/4 teaspoon aniseed
28 ounces crushed tomatoes
1 onion medium, diced
3 cloves garlic finely minced
1/4 cup red bell pepper diced
1/4 cup green bell pepper diced
1 teaspoon Mexican oregano dried
2 tablespoons chile powder
1/4 cup cocoa powder
1 cup cornmeal
1 cup all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup buttermilk
1/2 cup sour cream or nonfat yogurt
1/4 cup scallions thinly sliced
1/2 cup sliced black olives
1/2 cup chopped fresh cilantro

1
Rinse the beans thoroughly and place them, along with the water, in a 7-quart slow cooker.
2
In a spice mill or mortar and pestle, grind the allspice, cinnamon, cumin, coriander, and aniseed. Add the spices, along with the tomatoes, onion, garlic, bell peppers, oregano, chile powder, and cocoa powder to the beans. Cover and cook on LOW for 6 to 8 hours, until the beans are tender. Turn the slow cooker up to HIGH.
3
To make the crust, in a food processor, pulse the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly mixed. Add the eggs, vegetable oil, and buttermilk and pulse until the liquid ingredients are thoroughly mixed in with the dry.
4
Spread the cornbread mixture over the top of the chili, or drop large spoonfuls around the surface of the chili, and continue cooking on HIGH with the lid slightly ajar for 1 hour longer, or until a toothpick inserted into the crust comes out clean.
5
Ladle the soup into bowls. Top each bowl with a dollop of sour cream and a sprinkling of scallions, olives, and cilantro.

1118

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 pound dried black beans, 6 cups water, 6 allspice berries, 1 stick cinnamon, and more.

Yes, Black Bean Chili With Cornbread Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bean Chili With Cornbread Crust

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