Fluffy Cornbread Topped Vegetarian Chili
Ingredients
Vegetarian Chili
-
2
teaspoons
oil
-
½
yellow onion
diced
-
1
each
red bell pepper, diced
-
3
each
mushrooms, diced
-
3
cloves
garlic, minced
-
1
teaspoon
ground paprika
-
1
teaspoon
ground cumin
-
½
teaspoon
red pepper flakes
-
½
teaspoon
ground chile powder
-
½
teaspoon
salt, plus more to taste
-
15
ounce
can crushed tomatoes
-
15
ounce
can kidney beans
Fluffy Cornbread Topping
-
⅓
cup
buttermilk, shaken
-
1
large
egg
-
2
tablespoons
oil
-
⅓
cup
cornmeal
-
½
cup
all-purpose flour
-
2
tablespoons
sugar
-
1½
teaspoons
baking powder
-
¼
teaspoon
salt
-
½
cup
shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Heat oil in a pot and sauté onion, red bell pepper, mushrooms, and garlic until softened.
- Add spices and mix well.
- Pour in crushed tomatoes, kidney beans, and water; simmer for 5 minutes.
- In a bowl, whisk together buttermilk, egg, and oil.
- Add cornmeal, flour, sugar, baking powder, and salt; mix until combined.
- Fold in cheddar cheese and pour the batter over the chili.
- Bake for 20 to 25 minutes until golden brown and a skewer comes out clean.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
50mg
You might also like