Vegetarian chili with cheesy cornbread on a baking sheet

Votes: 1

How to Make - Vegetarian Chili with Cheesy Cornbread on a Sheet Pan

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 538, total fat 25 G., saturated fats 9 G., proteins 17 G., carbohydrates 66 G., fiber 12 G., cholesterol 36 mg, sodium 1123 mg, sugar 13 G.

When the temperature outside starts to drop, there's nothing cozier and more comforting than a meal cooked in the oven. This warming chili is made in the oven on a baking sheet. It's meatless, but the sweet potato and cauliflower, roasted with spices, add a rich flavor. Another benefit of oven-baked chili is that you can bake cornbread right on top for a complete vegetarian meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 green onions, coarsely chopped, plus extra for serving
2 poblano peppers, seeded and diced (optional)
2 sweet potatoes, peeled and diced
1 head of cauliflower, cut into small florets
1/4 cup vegetable oil
1 tbsp. chili powder
2 tsp garlic powder
0.5 tsp ground cumin
3/4 cup corn flour
0.5 cups flour
1 tablespoon firmly packed light brown sugar
2 tsp baking powder
1 cup fresh or thawed corn
2/3 cup grated sharp cheddar (90 g) + extra for serving
1 cup of sour milk or kefir
55 g melted unsalted butter
2 jars of tomato sauce (220 grams each)
1 can (425g) black beans, reserved
1 cup lightly salted vegetable broth
Diced avocado, sour cream, fresh cilantro leaves and hot sauce for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, black beans, sweet potato, Avocado, poblano pepper, corn, tomato sauce, sour milk, kefir, cheddar cheese, chili seasoning, garlic powder, cumin

Cooking the dish according to the recipe:

Preheat oven to broil. Toss green onions, poblanos, sweet potatoes, and cauliflower with vegetable oil, chili powder, garlic powder, cumin, and 1 teaspoon salt on a baking sheet; spread in a single layer. Broil, stirring occasionally, until the vegetables are golden brown around the edges, 15–20 minutes.
Meanwhile, in a medium bowl, combine the cornflour, wheat flour, brown sugar, baking powder, and 1 teaspoon salt. Add the corn and 1/3 cup of cheddar cheese. Add the buttermilk and butter and mix well.

Remove the baking sheet and preheat the oven to 450°F (245°C). Add the tomato sauce, black beans with their liquid, vegetable broth, and 1.5 teaspoons of salt to the roasted vegetables and toss gently. Place 12 tablespoons of batter on top, spacing them about 4 cm apart. Sprinkle the batter with the remaining 1/3 cup of cheddar.
Bake until the chili is bubbling and the topping is golden and cooked through, 25–30 minutes. Serve with green onions, grated cheddar, diced avocado, sour cream, cilantro leaves, and hot sauce.

Note

To make this recipe gluten-free, substitute an equal amount of gluten-free flour for the all-purpose flour.

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