Black bean chili, with buttermilk skillet cornbread

• 4 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 can (4 1/2 ounces) chopped green chiles
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cans (14 1/2 ounces each) diced tomatoes
• Salt
• 1 package (10 ounces) frozen corn

Directions

1. In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
2. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
3. In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.

Buttermilk skillet Cornbread:

• 4 tablespoons butter
• 2 cups stone-ground yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 large eggs
• 2 cups low-fat buttermilk

Directions

1. Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
2. Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
3. Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
4. Stir cornmeal mixture into buttermilk mixture until just moistened.
   
5. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.