Vegetarian Frito Chili Cornbread Slab Pie

joanne-eatswellwithothers.com

Garyplv

subheading: 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

subheading: 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

subheading: For the toppings:

4 oz (113 g) Monterey Jack cheese, grated

6 oz (170 g) Fritos, slightly crushed

fresh cilantro, lime wedges

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