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    You are in: Home / Recipes / Baked Chili With Cornbread Biscuit Topping Recipe
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    Baked Chili With Cornbread Biscuit Topping

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    VegBear's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    For Chili

    For Topping

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Baked Chili With Cornbread Biscuit Topping

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 398.9
     
    Calories from Fat 112
    28%
    Total Fat 12.4 g
    19%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 1135.1 mg
    47%
    Total Carbohydrate 67.5 g
    22%
    Dietary Fiber 7.5 g
    30%
    Sugars 18.9 g
    75%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    vegetarian ground beef

    beans

    pickled green chilies

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