Festive Black Bean Chili

Chili :
black beans
corn
green and red peppers
salsa

With guacamole topping and GF cornbread

airy Hollow House Skillet-Sizzled Buttermilk Cornbread
from: Passionate Vegetarian by Crescent Dragonwagon (I'm not kidding, that's her name.)

I cup stone-ground yellow cornmeal
1 cup (this is where I substituted for white flour) garbanzo bean flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1-3 tablespoons sugar
1 1/4 cups buttermilk
1 large egg
1/4 cup mild vegetable oil, such as corn, canola, or peanut
2-4 tablespoons butter

1 Preheat oven to 375 F.
2 In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda, and sugar. Stir well to combine.
3 In a small bowl, whisk together the buttermilk, egg, and oil.
4 Place a 9 to 10 1/4 inch skillet over medium heat, add teh butter, and heat until the butter melts and is sizzling seriously. Tilt the skillet to coat the sides.
5 As the butter's melting, quickly pour the wet ingredients into the dry and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--only as many as are needed to combine the two. Don't beat it; don't smooth it out. Scrape the batter into the hot, buttery skillet--if you've gotten it hot enough it will sizzle as it goes in--and pop it in the oven immediately.
6 Bake until golden brown on top. 25-30 minutes. Cut into wedges and serve hot.