VEGETABLE-BLACK BEAN CHILI WITH CHEDDAR CORNBREAD

Vegetable-Black Bean Chili with Cheddar Cornbread image

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Provided by Chef Mary Nolan

Yield 6 servings

Number Of Ingredients 29

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Ingredients

6 tablespoons olive oil, divided
1 large onion, chopped, about 2 1/2 cups
2 small (or 1 large) carrots, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 medium red bell pepper, seeds removed and cut into 1/4-inch dice
1 small yellow zucchini, cut into 1/4-inch dice
1 small zucchini, cut into 1/4-inch dice
3 cloves garlic, minced
3 tablespoons kosher salt, divided, plus more as needed
1/4 cup tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
1 (14.5 - 15 oz) can crushed tomatoes
1 (32 oz) can vegetable stock
1 bay leaf
2 (14.5 oz) can black beans, drained and rinsed
1 tablespoon maple syrup
Cilantro, for garnish
non-stick cooking spray
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
6 tablespoons sugar
1 cup buttermilk
2 eggs
4 slices Arla Cheddar Cheese slices

Steps:

Heat 4 tablespoons oil in a large soup pot over medium heat. Add the onion, carrot, celery and sauté until start starting to soften (but not browning), about 12-15 minutes. Add bell pepper, both zucchinis, garlic, 2 teaspoons salt and additional 2 tablespoons olive oil and continue to cook until bright in color and starting to soften, about 10 minutes. Increase heat to medium-high and add tomato paste, chili powder and cumin and cook, stir constantly, (this with toast the spices and tomato paste), 1 minute. Add remaining teaspoon salt, crushed tomatoes, stock, bay leaf and beans and bring to a simmer. Reduce heat to low and continue to cook for 25 minutes. Stir in maple syrup, check seasoning and add more salt if mixture tastes bland (this will depend on the type of stock that you use). Ladle into bowls and garnish with cilantro.
Preheat oven to 400 degrees. Spray an 8x8-inch square baking pan with non-stick spray. Whisk flour, cornmeal, baking powder, baking soda and salt until combined. Melt butter in a glass bowl in 15-second increments in the microwave. Whisk in sugar and buttermilk until smooth and then add eggs and mix. Add mixture to dry ingredients and combine until incorporated. Add half of the batter to the prepared pan and spread into an even layer that meets the sides of the pan. Top with cheese slices in a single layer. Top with the remaining batter, again spreading into an even layer. Bake, rotating half way through for even heat distribution, about 25-28 minutes. Serve cornbread with chili.