Sweet Potato Chili Cornbread Skillet

Name: Sweet Potato Chili Cornbread Skillet
Prep time: 20M
Total time: 80M
Yield: 6 Servings
Ingredients: 1 tbsp. Extra Virgin Olive Oil; 1 lb. sweet potatoes, cut into ½-inch cubes; ½ cup chopped yellow onion; ½ cup chopped green bell peppers; 1 can Dark Kidney Beans; 1 can Pinto Beans; 1 can Black Beans; 2 packets Powdered Chicken Flavored Bouillon; 3 cans Tomato Sauce; 2 tsp. chili powder; Adobo All-Purpose Seasoning with Pepper; 1 cup whole milk; ½ cup Vegetable Oil; ¼ cup sugar; 1 large egg; 1 cup Masarepa – Pre-Cooked Yellow Corn Meal; 1 cup all-purpose flour; 1 cup shredded cheddar cheese, divided; 4 tsp. baking powder; ¼ tsp. Sea Salt; ½ cup sour cream; 1 tbsp. finely chopped fresh cilantro, for garnish

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Surprise everyone with this Sweet Potato Chili Cornbread Skillet, a hearty and flavorful recipe that includes a delicious chili that combines three types of GOYA® Beans: <a href="https://www.goya.com/en/products/black-beans-can/">Black</a>, <a href="https://www.goya.com/en/products/pinto-beans-can/">Pinto</a>, and <a href="https://www.goya.com/en/products/dark-kidney-beans/">Dark Kidney</a>. This mixture is added to cubed sweet potato, sauteed in a little olive oil and seasoned with Adobo and tomato sauce. For the finishing touch, a delicious and fluffy topping is prepared with GOYA® <a href="https://www.goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal/">Masarepa – Pre-cooked Yellow Cornmeal</a>, cheese, milk, and egg. The result? A comforting chili with golden, pillowy cornbread, all in one pan: a perfect dish for the weekend or to enjoy for dinner any night of the week.

Total Time

80m

Prep Time:20m

Cook Time:1h 0m

Yields:6 Servings

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Ingredients

For chili:

1 tbsp.

GOYA® Extra Virgin Olive Oil

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1 lb.

sweet potatoes, cut into ½-inch cubes

½ cup

chopped yellow onion

½ cup

chopped green bell peppers

1 can
(15.5 oz.)

GOYA® Dark Kidney Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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2 packets

GOYA® Powdered Chicken Flavored Bouillon, mixed with 1½ cups hot water

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3 cans
(8 oz.)

GOYA® Tomato Sauce

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2 tsp.

chili powder

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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For cornbread and assembly:

1 cup

whole milk

½ cup

GOYA® Vegetable Oil

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¼ cup

sugar

large egg

1 cup

GOYA® Masarepa – Pre-Cooked Yellow Corn Meal

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1 cup

all-purpose flour

1 cup

shredded cheddar cheese, divided

4 tsp.

baking powder

¼ tsp.

GOYA® Sea Salt

½ cup

sour cream

1 tbsp.

finely chopped fresh cilantro, for garnish

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Directions

Kitchen View

Step 1

Preheat oven to 400°F. Heat oil in a 12-inch cast-iron skillet over medium heat. Add sweet potato and cook until golden-brown and tender, about 10 to 14 minutes. Add onions and peppers and cook until soft, about 5 minutes. Stir in beans, bouillon mixture, tomato sauce and chili powder. Season with Adobo, to taste. Bring to simmer over medium-low heat. Cook, stirring occasionally, until flavors develop, about 8 to 10 minutes.

Step 2

In a large bowl, whisk together milk, vegetable oil, sugar and egg until combined. Stir in Masarepa, flour, 1/2 cup cheese, baking powder and salt until just combined. Spoon corn mixture over chili, spreading into even layer.

Step 3

Bake, uncovered, until cornbread is lightly browned and cooked through (thin knife inserted into center comes out clean), about 20 to 25 minutes. Remove from oven and sprinkle with remaining cheese. Continue to bake until cheese is melted, about 4 to 6 minutes. Top each serving with a dollop of sour cream and cilantro. Serve and enjoy.

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