Name: Chili and Cornbread Pie
Prep time: 15 min
Cook time: 45 min
Ingredients: 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; 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)

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.

Chili and Cornbread Pie

Equipment

Ingrediënten

For the chili:

For the cornbread topping:

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

————————————————————————————————–

Vind ik leuk:

Gerelateerd