Three-Bean Chili Skillet Bake

I ended up making it with just pinto beans and stirring in the extra corn in my can into the chilli mixture. Excellent, a bit spicier than I expected, so I topped it with some cucumber mint raitha I had leftover. I had it for my work lunch three days last week, and I cannot remember the last time I willingly ate the same thing for three days. I will probably cut down on the adobo peppers to reduce the spice for the tiny humans next time I make it, but I am definitely making this again.

PUL Team - Feb. 3, 2025, 8:59 p.m.

That sounds amazing! Love the idea of balancing the spice with cucumber mint raita - such a refreshing touch, Ameya 🥰

So good, and easy to throw together!

heavenly delicious 😍 and approved by the meat-eating fam!

Delicious and deceptively easy. A winter favorite for sure.

This has easily made its way to top easy, flavorful meal to make! The taste beautifully balanced out. This will definitely be in regular rotation meal!

I really love the flavours and the textures of this - it’s such a warm and cozy meal! I did struggle with the cornbread - I baked it for 30 minutes at 350 and the cornbread was firm to touch and I tested it with a knife which came out dry. But when I cut into it later for dinner it turned out that only the very top had cooked and the rest of the batter was still liquid. It took another 40 minutes at 350! I followed the recipe exactly except for the vessel - I used a round casserole in place of a skillet. Any ideas of why this might have happened? I’d love to perfect this so I can make it for people - it’s delicious!

PUL Team - Aug. 8, 2024, 5:28 a.m.

Hi Justine, thank you for sharing your experience with the skillet bake 🥰 The round casserole dish likely affected the baking time, as it conducts heat differently than a skillet. Did you make the chili in the dish or in a pan and transfer it to the dish? Was it a pyrex/glass dish? We find those tend to need longer cooking times, compared to metal/cast iron. If you give the recipe another try, you could cover the dish with a lid or tinfoil and cook for 20 - 30 minutes, remove the lid and cook for another 20 - 30 minutes until golden and firm. Checking with a toothpick in multiple spots can help confirm it's fully cooked too. Glad you still enjoyed the flavours, and we hope this helps for now!

Justine - Aug. 8, 2024, 5:32 p.m.

Ah - this makes sense! I cooked the chili in a skillet and transferred to a glass Pyrex for the bake. And again, when I added the baking time it all came out amazing so it was all good. I just couldn’t figure out where I went wrong. Thanks again - I can’t wait to make this for friends!

Oh my goodness gracious! This was an absolute win!!! I knew I had to make this once I saw it included the Mexican spice mix as I am hooked on it. I paired it with the yogurt, PUL pickled red onion, avocado, and cilantro. I plan on doubling this recipe for next time.

My father-in-law really loved it. Once he finished, he said, “Wait, there’s no meat in here (as he knows I’m vegan)? This is really good!”

I baked this in a square 8-inch baking dish as I don’t own a skillet. I divided it into 9 parts. I went back for more, and my husband and FIL went back for thirds! I’m so glad they enjoyed it! Yum!

PUL Team - July 10, 2024, 7:46 p.m.

Hi dearest, Aileen 🤗 Your additions sound delicious, and it’s wonderful that everyone enjoyed it!

This is scrumptious! The cornbread balances out the flavors of the spiced beans so well!

Amazing! I wanted something special for a weeknight dinner and this dish didn't disappoint. The spicy ragout with the sweet cornbread was really delicious, my very-much meat eater partner loved it, too!

PUL Team - May 7, 2024, 7:12 a.m.

Woop woop! So glad you enjoyed the skillet bake, Nikkie 🙌

Just made this for dinner tonight. We all loved it! The cornbread is so nice and fluffy and the chili has wonderful flavor. I even happened to have a cast-iron skillet in my cupboard (never used it before)! 😄 I love the way you prepare the chili in the skillet and then bake the whole thing in it as well. Excellent recipe once again! Thank you! ❤️

PUL Team - April 30, 2024, 8:37 p.m.

Yayy we're so thrilled to hear this, Terhi, and love it when the stars align with what we have at home. Happy cooking 🤗

Ooo love
I do make deliciously Ella’s corn bread for our bean chilli
But I love this idea
Add to my menu for next weeks dinners