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.
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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