Vegetarian Chili Cobbler

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 679, total fat 21 G., saturated fats 7 G., proteins 31 G., carbohydrates 97 G., fiber 22 G., cholesterol 48 mg, sodium 1499 mg, sugar 20 G.

A delicious vegetarian take on classic chili con carne. The abundance of vegetables, beans, and spices makes it warming and filling. And to make sure even meat lovers don't find this chili boring, prepare it cobbler-style: with a cornbread topping baked right on top of the chili.

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:

Chile

2 tbsp. l. olive oil
2 yellow onions, diced
1 red bell pepper, diced
4 cloves garlic, crushed
2 tbsp. chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano 1/4 tsp ground cinnamon
1/4 cup (60 g) tomato paste
2 teaspoons Dijon mustard
540 g canned black beans, rinsed
540 g canned baked red beans, rinsed
350 g extra-firm tofu, crumbled
0.5 cups (125 ml) light lager
800 g canned diced tomatoes
1.5 cups lightly salted vegetable broth
1–2 chipotle peppers in adobo sauce, finely chopped

Topping

1 cup (150 g) corn flour
1 cup (130 g) flour, whole grain or extra-virgin
3 tbsp. l. (40 g.) brown sugar
2 tsp baking powder
1 teaspoon coarse salt
3/4 cup (185 ml) sour milk or sour cream
4 tbsp (1/4 cup/57 g) unsalted butter, melted
1 egg
Grated cheddar, pickled or fresh jalapeño, sour cream, diced avocado, sliced green onions and/or chopped cilantro, to serve

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, sweet pepper, red beans, light beer, chili seasoning, paprika, cumin, tomato paste, oregano, tomatoes, chipotle peppers in adobo sauce

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Chile:

Place a 12-inch (30 cm) cast-iron skillet over medium heat. Add olive oil, onion, and bell pepper, season with salt and pepper, and cook until softened, 5–6 minutes. Add garlic, chili powder, cumin, paprika, oregano, cinnamon, tomato paste, and mustard and cook, toasting the spices and combining the flavors, for 1–2 minutes.

Add the black beans, red kidney beans, and tofu, then pour the beer into the pan and simmer until the beer has reduced by half. Add the canned tomatoes, vegetable broth, and chipotle adobo sauce, then reduce the heat to low and simmer for 15 minutes while you prepare the topping.
Topping:

In a medium bowl, combine the cornflour, wheat flour, brown sugar, baking powder, and salt. Make a well in the center, pour in the buttermilk, melted butter, and egg, and mix well.
Using two large spoons or an ice cream scoop, spoon the batter over the chili. Turn off the heat and transfer the pan to a large baking sheet.
Bake in the oven until the topping is golden brown and the bottom is cooked through, 25–30 minutes. Let cool slightly for 5 minutes and serve with grated cheddar, pickled or fresh jalapeño, sour cream, sliced avocado, chopped green onions, and/or chopped cilantro.