Close-up of Veg Chili Pot Pie, as seen on Mary Makes It Easy, Season 2.
Recipe courtesy of Mary Berg

Veg Chili Cobbler

Getting reviews...
  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 servings
A tasty veggie take on this classic hearty dish.





  1. For the chili: Heat your oven to 400 degrees F.
  2. Place a 12-inch cast-iron skillet over medium heat. Add in the olive oil, onions and bell pepper, season with salt and pepper, and cook until softened and lightly golden brown, 5 to 6 minutes. Stir in the garlic, chili powder, cumin, paprika, oregano, cinnamon, tomato paste and mustard and cook to toast the spices and bring the flavors together, 1 to 2 minutes.
  3. Stir in the black beans, red kidney beans and tofu, then deglaze the pan with the beer and simmer until reduced by half. Add the canned tomatoes, vegetable broth and chipotles in adobo, then reduce the heat to low and simmer for 15 minutes while you prepare the topping.
  4. For the topping: In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder and salt. Make a well in the center and pour in the buttermilk, melted butter and egg and stir just until combined.
  5. Using two large spoons or a spring-loaded ice cream scoop, dollop the cornbread mixture over top of the chili. Turn the heat off and transfer the skillet onto a large sheet pan in case it boils over.
  6. Bake until the cornbread dumplings are lightly golden on top and the undersides are cooked through, 25 to 30 minutes.
  7. Allow to cool slightly for 5 minutes and serve with grated Cheddar, pickled or fresh jalapeños, sour cream, diced avocado, sliced green onions and/or chopped cilantro.