Ingredients

Black Bean Chili

2 tablespoons olive oil

1 medium yellow onion, diced

2 medium sweet potatoes, cubed

1 red pepper, diced

1 green pepper (or yellow or orange), diced

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried oregano

2-3 teaspoons chili powder (according to how spicy you like it)

1/4 teaspoon cayenne powder (optional, for extra heat)

1 1/2 teaspoon salt

1 398ml can of diced tomatoes

2 540ml can black beans, drained and rinsed

1 cup shredded cheddar cheese

1/3 cup freshly chopped cilantro

Cornbread Topping

3/4 cup all-purpose flour

3/4 cup fine yellow cornmeal

1 1/2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

4 tablespoons (56g) unsalted butter, melted

Directions

1. Heat the oil in a large sauté pan over medium heat. Add the onion and sweet potatoes and cook for 5 minutes. Add the peppers and cook, stirring occasionally, for another 10 minutes. Add 1tablespoon of water to the pan, this will help create steam and cover for 10 mins. The sweet potato should be easily pierced with a fork.

2. Add the garlic, paprika, oregano, chili powder, cayenne (if using), and salt. Cook for an additional minute. Add the diced tomatoes, stir and let cook another 5 minutes. Stir in the beans, cilantro, and cheese. Taste and adjust seasoning as needed.

3. Preheat the oven to 400F and set an oven rack in the middle rack.

4. Make the cornbread topping: in a medium bowl, whisk together the flour, cornmeal, sugar, and baking powder. In a small bowl mix the milk, egg, and butter. Make a well in the dry ingredients, add the wet ingredients, and whisk until combined.

5. In a 9x13 inch baking dish transfer the chili mixture, leave an inch or so of space on top for the cornbread topping, if you have any extra store it in a container. Pat it down into an even layer. Pour the cornbread batter evenly over the chili. Transfer to oven, bake for 25-30 minutes. Let cool for at least 10 minutes before serving.