BLACK BEAN CHILI WITH CORNBREAD CRUST

Black Bean Chili with Cornbread Crust image

Provided by @MakeItYours

Number Of Ingredients 30

1 pound (2 cups) dried black beans
6 cups water
6 allspice berries
1 stick cinnamon
1 teaspoon cumin seed
1 teaspoon coriander seed
¼ teaspoon aniseed
1 (28-ounce) can crushed tomatoes
1 medium onion, diced
3 cloves garlic, finely minced
¼ cup diced red bell pepper
¼ cup diced green bell pepper
1 teaspoon dried Mexican oregano
1 to 2 tablespoons chile powder
¼ cup cocoa powder
Cornbread crust:
1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup buttermilk
Toppings:
½ cup sour cream or nonfat yogurt
¼ cup thinly sliced scallions
½ cup sliced black olives
½ cup chopped fresh cilantro

Steps:

Rinse the beans thoroughly and place them, along with the water, in a 7-quart slow cooker.
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.
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.
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.
Ladle the soup into bowls. Top each bowl with a dollop of sour cream and a sprinkling of scallions, olives, and cilantro.