Phase: 3 | Serves: 8
Prep time: 20 minutes | Total time: 50 minutes
For the chili filling:
2 tablespoons olive oil
24 ounces lean ground beef
1 bunch of scallions, separated into dark green and white + light green parts and sliced
4 cloves garlic, minced
2 teaspoons chili powder
1 ½ teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chipotle powder
½ teaspoon freshly ground black pepper
2 bell peppers, seeded and diced small
½ medium butternut squash, seeded, peeled, and diced small
28-oz can diced tomatoes, with their juice
Handful of chopped fresh cilantro
For the “cornbread” topping:
2 cups Fast Metabolism Baking Mix
1 teaspoon sea salt
1/8 teaspoon chipotle powder
2 large eggs
2 tablespoons almond milk
2 tablespoons coconut oil, melted and cooled
4.5-ounce can diced mild green chiles
1 ½ avocados, diced
¼ cup chopped black olives
Chopped fresh cilantro
- To make the filling, heat the olive oil in a large deep-dish cast iron skillet or Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally and breaking up the pieces of meat with a spatula, until fully cooked and no longer pink. Reduce the heat slightly and add the white and light green parts of the scallions along with the next 7 ingredients (garlic through black pepper). Sauté 1 minute.
- Stir in the peppers, squash, and tomatoes with their juice. Reduce the heat to low and simmer uncovered, stirring occasionally, for 15 minutes. Remove from the heat and stir in the cilantro and about half of the dark green scallions, reserving the remainder for serving. Taste and add more salt and pepper, if needed. Flatten the mixture evenly in the skillet.
- While the chili is simmering, make the “cornbread” topping. Preheat the oven to 400°F. Whisk together the Fast Metabolism Baking Mix, salt, and chipotle powder in a large bowl. Add the eggs, almond milk, coconut oil, and chiles, and whisk again until thoroughly combined. Spread the batter over the filling (a little exposed filling around the edges is fine). Bake for 25 to 30 minutes, until the topping is crusty and deep golden.
- Let cool for 10 minutes, then top with the remaining scallions, avocado, black olives, and cilantro to serve.