Chili and Cornbread Pie

Chili and cornbread come together in one hearty dish! This comforting casserole features a smoky, protein-packed chili base topped with a fluffy, golden cornbread crust.
Portions:4
Preparation Time: 15 minuten
Cooking Time:45 minuten
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Equipment

  • 8-inch (20-cm) square baking dish, Large mixing bowl, Medium mixing bowl, Spatula, Whisk

Ingrediënten

For the chili:

  • ½ teaspoon black pepper
  • 1 can 15 ounces / 425 g kidney beans, drained
  • 1 can 15 ounces / 425 g pinto beans, drained
  • 1 can 15 ounces / 425 g tomato sauce
  • 1 cup 180 g diced yellow onion
  • 1 cup 100 g TVP granules
  • 1 tablespoon 6 g garlic powder
  • 2 tablespoons 15 g chili powder, to taste
  • 2 tablespoons 15 g smoked paprika

For the cornbread topping:

  • 1 cup 125 g all-purpose flour
  • 1 cup 235 ml plain soy or other nondairy milk
  • 1 cup 250 g yellow corn kernels
  • ¾ cup 105 g yellow cornmeal
  • ¼ cup 60 ml canola or other vegetable oil
  • 2 tablespoons 28 g nondairy butter, melted
  • 3 tablespoons 63 g agave nectar
  • 1 tablespoon 12 g baking powder
  • 1 teaspoon salt
  • Equivalent of 2 beaten eggs flax egg, Ener-G, or Bob’s Red Mill egg replacer

Instructies

  • Preheat the oven to 350°F (180°C).
  • Grease an 8-inch (20-cm) square baking dish.
  • In a large mixing bowl, combine all chili ingredients and pour into the prepared baking dish.
  • In a medium bowl, mix flour, cornmeal, baking powder, and salt.
  • In a separate bowl, whisk together milk, agave, melted butter, oil, and egg replacer.
  • Add the wet ingredients to the dry and stir until combined.
  • Fold in the corn.
  • Carefully spread the cornbread mixture evenly over the chili.
  • Bake for 45 minutes to 1 hour, or until the cornbread is golden brown and cooked through.
  • Let rest for a few minutes before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with fresh avocado slices and a dollop of dairy-free sour cream for extra richness.
Wine Advice:
Pair with a fruity Zinfandel or a smoky Syrah to complement the bold chili flavors.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 78 g | Protein: 15 g | Fat: 14 g | Fiber: 12 g | Sugar: 12 g | Salt: 2.1 g
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Recipe Category Casserole / Main Dish / Vegetables
Country American
Season: All seasons / Fall / Winter
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