Vegetarian Frito Chili Cornbread Slab Pie
 
 
All the best things about chili night get incorporated into this vegetarian frito chili cornbread slab pie. It's cheesy, spicy, hearty, crunchy and perfect to serve for any winter celebration.
Yield: 8-12 servings
Ingredients
For the chili
  • 3 tbsp safflower oil
  • 1 onion, diced
  • 1 sweet potato, peeled and diced
  • 2 zucchini, peeled and diced
  • 1 (15 oz, 425 g) can black beans, drained and rinsed
  • ¾ cup (180 mL) water
  • 2 tbsp tomato paste
  • 1 tbsp chipotle in adobo (sauce only)
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ cup (50 g) minced scallions
  • 2 tbsp cilantro, finely minced
For the cornbread crust
  • 6 tbsp (85 g) unsalted butter, melted
  • ¾ cup (90 g) all purpose flour
  • ¾ cup (115 g) stone ground cornmeal
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup (235 mL) buttermilk
  • 2 large eggs, beaten
For the toppings
  • 4 oz (113 g) Monterey Jack cheese, grated
  • 6 oz (170 g) Fritos, slightly crushed
  • fresh cilantro, lime wedges
Instructions
For the chili
  1. Heat the oil in a large heavy-bottomed pot over medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add in the sweet potato and stir to combine. Cook for 2-3 minutes. Add in the zucchini and toss to combine. Cook until the zucchini begins to soften, about 5 minutes, then stir in the beans, water, tomato paste, adobo sauce, chili powder, salt, paprika, cumin, and cinnamon.
  2. Bring to a boil then lower the heat and simmer for 20 minutes, or until the vegetables are cooked through, stirring occasionally. Stir in the scallions and cilantro and remove the pan from the heat. Let cool.
For the cornbread crust
  1. Heat the oven to 400F (200C). If you have one, preheat a baking steel or stone on the center rack.
  2. Brush a quarter sheet pan with 1 tbsp of the melted butter to grease it.
  3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a smaller bowl, whisk together the remaining butter, buttermilk, and eggs. Add the egg mixture to the flour mixture and whisk together with a fork. Scoop ½ cup of the batter out of the pan and either discard or save to bake in a small ramekin. Pour the remaining batter into the prepared pan.
  4. Scatter the chili evenly over the top of the cornbread. Top with the grated cheese and then the Fritos.
  5. Slide into the oven (on top of the baking steel if using) and bake until the cornbread starts to pull away from the edges of the pan and the Fritos are golden, about 22 minutes. Serve warm.
Notes
Recipe from Pie Squared
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/01/vegetarian-frito-chili-cornbread-slab-pie.html