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Chili with Cornbread Topping
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Categories: American Recipes, Autumn/ Winter Recipes, Chilies, Favorites, Meatless Dishes
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Total Time: 1 hrs. 30 min.
Baking Time: 20 min.
Preparation Time: 30 min.
Simmering Time: 40 min.

This vegetarian chili is a snap to make since most of the ingredients are canned. You can make the chili just by itself and its still pretty darn good; but, you can make it extra special by serving it with the cornbread topping. If you prefer, you can bake the cornbread separately in a loaf pan.

For the Chili
1 teaspoon olive oil
1 large onion - chopped
2 cloves garlic - minced
1 medium bell pepper - chopped
1 medium sweet potato - peeled and cubed
1 jalapeno - diced
28 ounces tomatoes - canned
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
salt and pepper - to taste
1/2 cup barbecue sauce
1 cup chicken broth
15 1/2 ounces black beans - canned
1 cup corn kernels
For Cornbread Topping
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
1 egg - lightly beaten
1 cup milk
1 cup cheddar cheese

For the Chili

Heat olive oil over medium high heat in a large Dutch oven. Add onion, garlic, bell pepper, sweet potato, jalapeno. Cook until softened (about 7 minutes). Add tomatoes, chili powder, cumin, red pepper, salt and pepper. Stir well. Add barbecue sauce, chicken broth, black beans, and corn. Bring to a boil. Reduce heat and allow to simmer, partially covered for 40 minutes. If chili is too thick add water. If its too thin let it sit on the heat longer.

For the Cornbread Topping

Preheat oven to 400 degrees F. Combine cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Combine oil, egg, and milk in small bowl; mix well.

Add milk mixture to flour mixture; stir just until blended.


Pour chili into a deep glass dish 3/4 of the way up. Spoon cornbread mixture on top (you won't be using it all). Remember, it rises quite a bit so leave enough depth in the dish. Sprinkle with cheddar cheese. bake for 20 minutes or until cornbread topping is browned. If cheese is browning too fast, cover with foil.

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