Veg Chili Cobbler
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 679
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 97
- Dietary Fiber
- 22
- Sugar
- 20
- Protein
- 31
- Cholesterol
- 48
- Sodium
- 1499
- Total: 55 min (includes cooling time)
- Active: 25 min
Ingredients
Chili:
2 tablespoons olive oil
2 yellow onions, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dry oregano
1/4 teaspoon ground cinnamon
1/4 cup (60 milliliters) tomato paste
2 teaspoons Dijon mustard
18.25 ounces (540 milliliters) canned black beans, drained and rinsed
18.25 ounces (540 milliliters) canned red kidney beans, drained and rinsed
12.3 ounces (350 grams) extra firm tofu, crumbled
1/2 cup (125 milliliters) light flavored beer, such as a lager
27 ounces (796 milliliters) canned diced tomatoes
1 1/2 cups low-sodium vegetable broth
1 to 2 chipotle peppers in adobo, finely chopped
Topping:
1 cup (150 grams) cornmeal
1 cup (130 grams) flour, whole wheat or all-purpose
3 tablespoons (40 grams) brown sugar
2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup (185 milliliters) buttermilk
4 tablespoons (1/4 cup/57 grams) unsalted butter, melted
1 egg
Grated Cheddar, pickled or fresh jalapeños, sour cream, diced avocado, sliced green onions and/or chopped cilantro, for serving
Directions
- For the chili: Heat your oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- Bake until the cornbread dumplings are lightly golden on top and the undersides are cooked through, 25 to 30 minutes.
- 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.