Cornmeal-Crusted Kidney Bean and Black Bean Chili
- Number of Servings: 6
Ingredients
1 tablespoons of olive oil1 large onion, chopped1 large carrot, diced6 mushrooms, sliced2 cloves of garlic, minced1 large Jalapeno, finely diced1 green chili, finely diced1 hot red chili, finely diced1/2 teaspoon of paprika1 tablespoon of chili powder2 teaspoons of ground coriander2 teaspoons of ground cumin1/2 teaspoon of ground mustard1/2 teaspoon of cayenne3 large tomatoes, finely chopped1 2/3 cup of cooked red kidney beans (2/3 cup dried)1 2/3 cup of cooked black beans (2/3 cup dried)1 - 2 tablespoons of fresh parsley, finely chopped1/4 teaspoon of freshly cracked black pepper1 cup of unbleached white flour3/4 cup of cornmeal1 1/2 teaspoons of baking powder1/2 teaspoon of baking soda1/2 teaspoon of sea salt2 eggs, beaten1 cup of 1% milk with 1 tablespoon of lemon juice added1/2 cup of shredded cheddar cheese1/4 cup of thickened yogurt (left to drain over cheese clothe for 30 in the fridge)
Grease a 13 X 9 glass baking dish.
In a large pot, heat the oil over medium heat. When hot, add the onion and cook for a few minutes. Add the carrot and mushrooms and cook for another 5 minutes or so. Now add the spices, garlic, Jalapeno, and chillies and stir and fry for 1 minute.
Add the tomatoes to the pot, along with the beans, chopped parsley and black pepper. Cook for another 5 minutes or so, or until the chili is nice and thick. Transfer the contents to the prepared baking dish.
In a medium bowl, combine the flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine the eggs, buttermilk, cheese and sour cream. Stir into the dry ingredients until just combined.
Pour the batter over the vegetables, spreading it evenly with a spatula. Bake in a preheated 400 degree oven for 25 - 30 minutes, or until the topping is golden brown.
Serves 6 - 8
Serving Size: 6
In a large pot, heat the oil over medium heat. When hot, add the onion and cook for a few minutes. Add the carrot and mushrooms and cook for another 5 minutes or so. Now add the spices, garlic, Jalapeno, and chillies and stir and fry for 1 minute.
Add the tomatoes to the pot, along with the beans, chopped parsley and black pepper. Cook for another 5 minutes or so, or until the chili is nice and thick. Transfer the contents to the prepared baking dish.
In a medium bowl, combine the flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine the eggs, buttermilk, cheese and sour cream. Stir into the dry ingredients until just combined.
Pour the batter over the vegetables, spreading it evenly with a spatula. Bake in a preheated 400 degree oven for 25 - 30 minutes, or until the topping is golden brown.
Serves 6 - 8
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 501.3
- Total Fat: 18.6 g
- Cholesterol: 103.6 mg
- Sodium: 1,003.8 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 12.3 g
- Protein: 24.8 g
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