Vegan Chili Cornbread Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
**For Chili:1 TBSP Canola Oil1 large onion, finely chopped*1 jalapeno, chopped (*optional)2 large sweet potatoes, peeled and shredded1 can pinto beans, drained & rinsed1 can red kidney beans, drained & rinsed1 can black beans, drained, rinsed, and mashed2 cans petite diced tomatoes1 cup vegetable broth2 TBSP ground cumin2 TBSP chili powder1 TBSP crushed red pepper flakes1 TBSP paprika1 TBSP oregano1/2 tsp sea salt1/2 tsp black pepper2 TBSP tomato paste1 TBSP vegemite, marmite, or soy sauce*2 TBSP all-natural peanut butter (*optional)2 TBSP minced garlic in waterjuice of one lemon2 TBSP apple cider vinegar**For Cornbread Crust: 1 1/2 cups corn flour (harina de maiz)1 cup quinoa flour1/2 cup whole wheat flour1/2 tsp salt1/2 tsp baking soda1/2 tsp baking powder2 TBSP white distilled vinegar2 TBSP olive oil1 cup almond milk2 TBSP agave nectar 1 3/4 cups water
Prepare Chili first. Heat canola oil in a large stockpot, then add chopped onion and jalapeno. Cook for 5 minutes, stirring often, then add the shredded sweet potato, dry spices, lemon juice, and vinegar. Cook for another 3 minutes, stirring often, then add the tomato paste, minced garlic, vegemite, and peanut butter. Cook for 2 minutes, then add tomatoes, beans, and broth. Simmer for 30 minutes, stirring occasionally.
While Chili is simmering, preheat oven to 350 degrees. Sift together corn flour, wheat flour, quinoa flour, baking soda, baking powder, and salt in large bowl. In small bowl, mix olive oil, white vinegar, and almond milk. (Yes, it will separate a bit because of the oil...so quickly add it to dry ingredients once mixed.) Mix dry ingredients with wet, then begin adding water and mixing until batter is a pourable, smooth consistency. If desired, coat your baking dish lightly with non-stick cooking spray or oil.
Pour half of the cornbread mixture into the baking dish. When Chili has simmered 30 minutes, I recommend straining it through a strainer with large holes so it's not too soupy, then spooning into baking dish, covering cornbread batter completely. Then spread remaining cornbread mixture over the top.
Bake for 45 minutes.
Serving Size: 15 servings (9x13" baking dish, cut into 15 equal portions)
Number of Servings: 15
Recipe submitted by SparkPeople user NATKITA.
While Chili is simmering, preheat oven to 350 degrees. Sift together corn flour, wheat flour, quinoa flour, baking soda, baking powder, and salt in large bowl. In small bowl, mix olive oil, white vinegar, and almond milk. (Yes, it will separate a bit because of the oil...so quickly add it to dry ingredients once mixed.) Mix dry ingredients with wet, then begin adding water and mixing until batter is a pourable, smooth consistency. If desired, coat your baking dish lightly with non-stick cooking spray or oil.
Pour half of the cornbread mixture into the baking dish. When Chili has simmered 30 minutes, I recommend straining it through a strainer with large holes so it's not too soupy, then spooning into baking dish, covering cornbread batter completely. Then spread remaining cornbread mixture over the top.
Bake for 45 minutes.
Serving Size: 15 servings (9x13" baking dish, cut into 15 equal portions)
Number of Servings: 15
Recipe submitted by SparkPeople user NATKITA.
Nutritional Info Amount Per Serving
- Calories: 296.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 432.4 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 9.2 g
- Protein: 10.8 g
Member Reviews