Blue Apron
Skillet Vegetable Chili with Cheddar & Cornmeal Drop Biscuits
Tonight’s dish takes inspiration from tamale pie—a Southwestern classic in which chili is topped with a cornmeal batter and then baked, harmonizing all the flavors and forming a tasty crust. We’re loading our seasonal chili with juicy tomatoes, bell pepper, and pinto beans. (Your tomatoes may be red or yellow, and your pepper may be green, purple, or red-streaked.) It all comes together with cheddar-cornmeal biscuits (“dropped” right on top before baking) and a drizzle of sour cream.
See this content immediately after install