Baked Chili With Cornbread Biscuit Topping
- Ready In:
- 55mins
- Ingredients:
- 24
- Serves:
-
6
ingredients
-
For Chili
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 29.58 ml olive oil
- 354.88 ml vegetarian ground beef, crumbled
- 396.89 g can tomato sauce
- 396.89 g can diced tomatoes
- 538.64 g can beans
- 340.19 g can corn, drained
- 107.72 g can pickled green chilies
- 4.92 ml salt
- 9.85 ml unsweetened cocoa
- 29.58 ml chili powder
- 29.58 ml molasses
- 2.46 ml cumin
- 2.46 ml garlic powder
-
For Topping
- 236.59 ml soymilk or 236.59 ml almond milk
- 29.58 ml soymilk or 29.58 ml almond milk
- 14.79 ml apple cider vinegar
- 236.59 ml flour
- 236.59 ml cornmeal
- 29.58 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 29.58 ml oil
directions
- Preheat oven 400. Lightly oil a 9x13 pan.
- 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.
- While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
- Add the oil and milk mixture, stirring until just mixed.
- Transfer chili to baking pan and spoon the cornmeal batter on to the top.
- Bake uncovered for 15-20 minutes.
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RECIPE SUBMITTED BY
i live in New York although i am from North Carolina. i have a passion for vegan cooking, and am a graduate of the Natural Gourmet School of Cookery. i also am a vegan/vegetarian pricvate chef in the NYC area. if you are interester please email me vegchef@gmail.com
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