Texas Hill Country Three-Bean & Roasted Poblano Skillet Chili with Cornbread – Authentic United States Recipe
Deep, smoky Southwestern bean chili simmered with roasted poblanos and served with golden skillet cornbread.
- Country of Origin
- 🇺🇸 United States (North America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Black, Kidney, And pinto beans, Ancho chili powder, Toasted cumin
Ingredients for Texas Hill Country Three-Bean & Roasted Poblano Skillet Chili with Cornbread (4 Servings)
- 1.25 lbs (or 2.5 cups) black, prepped into bite-sized pieces
- 1.5 cups kidney, washed and trimmed
- 1 cup and pinto beans
- 1 medium onion and 3 cloves garlic, finely minced with ancho chili powder
- 1.5 tbsp traditional United States seasoning (toasted cumin, smoked paprika, oregano, cocoa pinch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown black for 5 minutes.
- Add minced onion, garlic, ancho chili powder, and toasted cumin, smoked paprika, oregano, cocoa pinch, stirring for 2 minutes until deeply aromatic.
- Add kidney and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in and pinto beans right before serving warm.