Inspired by Blue Apron | Mostly Beans

This can be made dairy-free if you just skip the cheddar and sour cream. You can also use vegan alternatives, but it’s probably better to just skip the cheese entirely with this one.

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Skillet Chili with Cornmeal Drop Biscuits

It's a classic meal for a reason!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Tex-Mex, Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 465kcal

Equipment

Pressure cooker
Dutch oven

Ingredients

Beans

¾ cup dry pinto beans (or 1 can pinto beans)
Bean spices bay leaf, garlic, red pepper flakes, kombu

Chili

1 tbsp olive oil
2 medium green bell peppers trimmed and chopped
1 large yellow onion chopped
1 jalapeño stemmed and chopped
6 tomatoes chopped (or 15oz can peeled tomatoes chopped with juices preserved)
½ bunch cilantro stems finely chopped and leaves chopped and kept separate, for serving
2 tbsp tomato paste

Spices

2 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp oregano fresh or dried
½ tsp chipotle chili powder

Biscuits

1 cup cornmeal
¾ cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
2 tsp white vinegar
2 eggs
1 tbsp olive oil
1½ tbsp honey
2 oz cheddar cheese
¼ cup water more or less

Serving

2 oz cheddar cheese
¼ cup sour cream

Instructions

Prepare the dry beans, if using. First rinse and then soak the beans in about 1000ml water and 10g salt (for 1% salinity) for at least 4 hours. Drain most or all of the water and then put into a pressure cooker with about 3 cups water and your chosen bean spices. Bring to high pressure for 6 minutes (for pinto beans). Allow pressure to release naturally for at least 25 minutes. Then check the beans. If not quite done, you can boil with the lid off or bring back to pressure for 3-5 minutes, let pressure release naturally for about 10 minutes, and then release pressure fully. Drain beans but reserve the cooking liquid. (If making in advance, save the beans in their cooking liquid.)
3/4 cup dry pinto beans, Bean spices
Once the beans are ready, preheat the oven to 425°F. Preheat the Dutch oven over medium-high heat and then add 1 tbsp of olive oil until shimmering.
1 tbsp olive oil
Add the chopped onion, bell peppers and jalapeños. Season with a pinch or two of salt and pepper. Cook, stirring occasionally, about 6 minutes, or until they start to develop some browned color.
2 medium green bell peppers, 1 large yellow onion, 1 jalapeño
Add the chopped tomatoes, 2 tbsp tomato paste, and the spice blend. Add more salt and pepper. Cook, stirring frequently, 3-5 minutes, or until the tomatoes begin to break apart.
6 tomatoes, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, ½ tsp chipotle chili powder
Add the beans and about 1 cup of the bean water. Stir for 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
In a large bowl, combine the 1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder and the 2oz cheddar cheese. Add about ½ tsp salt and ¼ tsp pepper. Then add 2 eggs, 1.5 tbsp honey, 1 tbsp olive oil, and 2 tsp white vinegar, plus about ¼ cup of water. Whisk to thoroughly combine.
1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 2 tsp white vinegar, 2 eggs, 1 tbsp olive oil, 1½ tbsp honey, 2 oz cheddar cheese, ¼ cup water
Using a tablespoon, top the chili with scoops of the biscuit batter, leaving some space between the scoops, ideally.
Bake for about 8 minutes and then top with the remaining 1-2oz cheddar cheese. Bake for an additional 8-10 minutes, or until the batter is set and cooked through.
2 oz cheddar cheese
Serve with the sour cream and cilantro.
½ bunch cilantro, ¼ cup sour cream

Notes

Serves 6

Nutrition

Nutrition Facts

Skillet Chili with Cornmeal Drop Biscuits

Amount Per Serving

Calories 465 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 79mg26%

Sodium 329mg14%

Potassium 974mg28%

Carbohydrates 62g21%

Fiber 10g42%

Sugar 12g13%

Protein 18g36%

Vitamin A 1713IU34%

Vitamin C 58mg70%

Calcium 240mg24%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

This is a classic. Farro is used to great effect here. It has its own chewy texture that holds up well against the flavors and textures of the remaining ingredients, principally the roasted, spicy broccoli and sweet potatoes, along with the citrus, cheese, avocado and crunchy chips.

Print Recipe

Chipotle Vegetable & Farro Salad

Farro is the perfect base for this delicious salad.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California

Keyword: Farro

Servings: servings

Calories: 680kcal

Ingredients

1 cup farro perlato rinsed
4 small radishes cleaned, ends trimmed and thin-sliced
1 large avocado cubed and spritzed with lime and salt
1 large Cara Cara or blood orange peel and pith sliced off and cubed
2 large limes juiced
1 large Japanese sweet potato peeled and small diced
¾ lb broccoli cleaned and cut into bite-sized florets
½ can chipotle pepper in adobo sauce peppers chopped
4 oz queso fresco crumbled
1 large shallot peeled and minced
½ tbsp agave or honey
2 cups corn chips
2 tbsp olive oil
2 tsp salt

Instructions

Preheat the oven to 450°F with a sheet pan on one of the racks. Heat a large pot of salted water to boiling on high. Add the farro to the pot of boiling water and cook, uncovered, 15 to 25 minutes, or until tender. When done, turn off the heat, drain thoroughly and return to pot. Stir in ½ tbsp or so of lime juice and ½ tbsp of olive oil and about ½ tsp of salt plus some freshly ground pepper.
1 cup farro perlato, 2 large limes, 2 tbsp olive oil, 2 tsp salt
While the farro cooks, toss the cubed sweet potato, broccoli florets and the chopped chipotle pepper and sauce, along with about 1½ tbsp of olive oil and ½ tsp salt and some freshly ground black pepper. Transfer to the pre-heated sheet pan and shake or move around to arrange in a single, even layer. Roast 15 to 25 minutes until the vegetables are lightly browned and tender. Set aside.
1 large Japanese sweet potato, ¾ lb broccoli, ½ can chipotle pepper in adobo sauce, 2 tbsp olive oil, 2 tsp salt
While the vegetables roast, in a bowl, combine the sliced radishes, minced shallot, ½ tbsp agave and about 1 tbsp lime juice. (Use remaining lime juice on the farro or save.) Add ½ tsp salt and mix well. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4 small radishes, 1 large shallot, ½ tbsp agave or honey, 2 large limes
Mix together the cooked farro, roasted vegetables, orange cubes and marinated radishes and shallot (including the liquid). Then gently add the avocado and crumbled cheese. Top with the corn chips when serving.
1 large avocado, 1 large Cara Cara or blood orange, 4 oz queso fresco, 2 cups corn chips

Notes

Serves 4

Nutrition

Nutrition Facts

Chipotle Vegetable & Farro Salad

Amount Per Serving

Calories 680 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 1894mg82%

Potassium 1149mg33%

Carbohydrates 97g32%

Fiber 22g92%

Sugar 15g17%

Protein 17g34%

Vitamin A 14260IU285%

Vitamin C 118mg143%

Calcium 316mg32%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.