Baked Chili With Cornbread Biscuit Topping

Total Time
55mins
Prep 15 mins
Cook 40 mins

From La Dolce Vegan by Sarah Kramer. This is an easy way to make chili for the week. The cornbread topping is good.

Ingredients Nutrition

Directions

  1. Preheat oven 400. Lightly oil a 9x13 pan.
  2. In a large saucepan saute the onions and peppers in oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
  3. While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
  4. Add the oil and milk mixture, stirring until just mixed.
  5. Transfer chili to baking pan and spoon the cornmeal batter on to the top.
  6. Bake uncovered for 15-20 minutes.
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