Vegetarian Chili with Cornbread in a Skillet

Ingredients:

Chile

• 2 tablespoons of vegetable oil
• 450 g (about 4 cups) store-bought butternut squash, diced into 1 cm (1/2 in) cubes
• 3 cloves garlic, thinly sliced
• 1 medium onion, finely chopped
• 4 tbsp. chili powder, or to taste
• 2 tsp ground cumin
• 3 cups lightly salted vegetable broth
• 2 x 400g cans of chopped tomatoes with chili peppers, drained
• 1 can (400g) kidney beans, rinsed
• 1 tbsp. sugar
• 140 g (about 6 cups) baby spinach

Cornbread topping

• 3/4 cup finely ground cornmeal
• 3/4 cup premium flour
• 3/4 tsp baking soda
• 3 tablespoons of sugar
• 0.5 cups whole milk
• 1/4 cup sour cream + extra for serving
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 3/4 cup grated cheddar (about 80 g)
• Pickled jalapeños, for serving

Preparation:

1. Chile:

   
   Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the pumpkin, a pinch of salt and black pepper, and cook, stirring occasionally, until the pumpkin is tender and browned in spots, about 8 minutes. Remove the pumpkin from the skillet and set aside.
2. Reduce heat to medium. Add the garlic and onion and cook, stirring frequently, until the onion is softened, about 8 minutes. Add the chili powder (use less if you prefer a milder flavor) and cumin and cook until fragrant, about 1 minute. Add the vegetable broth, tomatoes, beans, sugar, and roasted squash and bring to a simmer. Cook until all the vegetables are softened and the sauce has thickened, about 30 minutes. If the liquid has evaporated and is less than three-quarters the height of the squash, stir in a little more water. Stir in the baby spinach, adding it in handfuls until wilted.

3. Cornbread Topping:

   
   Meanwhile, position a rack in the middle of the oven and preheat the oven to 200°C (400°F). In a medium bowl, whisk together the cornmeal, flour, baking soda, sugar, and 1 teaspoon of salt. In another bowl, combine the milk, sour cream, and egg. Add the liquid mixture to the flour mixture and knead into a dough. Stir in the melted butter and cheddar. Spoon the dough into mounds over the chili, leaving space between each mound. The dough should not completely cover the chili.
4. Bake until the cornbread is golden brown and springs back when lightly pressed, and the chili is heated through and bubbly, about 18 minutes. Serve with sour cream and pickled jalapeños.