Chili With Cornbread Baked on Top | My Jewish Learning

Ingredients

• 1 cup cornmeal
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• 1 cup flour
• 1 Tablespoon apple cider vinegar
• 1 cup + 2 Tablespoons milk (use soy or rice milk if using beef in chili)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 2 Tablespoons chili powder
• 2 Tablespoons molasses
• 1 19 oz cans beans, your choice
• 12 oz frozen corn
• 1 poblano chili pepper, seeded and minced
• 1 teaspoon salt
• 2 teaspoons unsweetened cocoa powder
• 1 14oz can tomato sauce
• 1 14oz can diced tomatoes with juice
• 1 1/2 cups fake ground beef, crumbled (or real beef, if you want a meat meal)
• 2 Tablespoons olive oil
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 1/2 teaspoon salt
• 2 Tablespoons vegetable oil

Instructions

1. Preheat oven to 400F. Lightly oil a 9x13“ casserole dish and set aside.
2. In a large saucepan on medium heat, sauté the onions and green peppers in oil until onions are translucent. Add the rest of the chili ingredients and simmer for 5-10 minutes. If using real beef, simmer for at least 15 minutes.
3. To prepare topping: in a small bowl, while chili is cooking, stir together the milk and vinegar. Set aside.
4. In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add the oil, and the milk mixture, stirring together gently until just mixed.
5. Transfer chili from pot to baking dish and spoon biscuit batter evenly on top of chili. Bake, uncovered, for 15-20 minutes.
6. Garnish with grated cheese, chopped green onions, and sour cream.