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Recipe - Veggie Chili with Cornbread Topping

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This recipe is the Mexican one upmanship of the English shepherd's pie.  It is just as comforting but with the classic Mexican flavours of spices and beans.  

 
Ingredients

Serves 6-8

Chili Ingredients:

• 2 Tbsp. oil
• 1 onions, finely chopped
• 2 sticks of celery, finely chopped
• 2 carrots, peeled and grated
• 1 small red capsicum
• 1 small green capsicum
• 1 long green Chili, finely chopped
• 1 Tsp. garlic paste
• 1 x 400g can chopped tomatoes
• 1  x 415g can casserole mince
• 1 x  420g can pinto beans, drained
• 1 x 400g can red kidney beans, drained
• 1 Tsp. ground coriander
• 1 Tsp. ground cumin
• 1 Tsp. dried oregano
• 1 Tsp. vegetable stock powder
• 1 Tsp. salt
• 1 Tsp. sugar
• 1/2 cup chopped fresh coriander

Cornbread topping Ingredients:

• 4 Tsp. apple cider vinegar
• 1 cup less 20ml milk
• 125g polenta
• 125g plain flour
• 1 Tsp. baking powder
• 1/2 Tsp. salt
• 2 Eggs
• 125g butter/margarine, melted
• 1 1/2 cups grated cheese (½ cup for bread, 1 cup for top).

Method

Chili

• In a large lidded pan, sauté the: onions; celery; carrots; capsicum; green chili; and garlic in the oil until starting to lightly brown.
• Add all the other chili ingredients.
• Cover and simmer gently for 10-15 minutes

Cornbread

• Place the vinegar in a cup measure and top up with milk.
• Combine with remaining cornbread ingredients (only ½ cup grated cheese).

Construction

• Preheat over to 190C fan forced.
• Pour the chili into a 30 x 20 cm greased baking dish. Cover with the cornbread and remaining grated cheese.
• Bake for 25-30 minutes or until the cornbread is set and the cheese is lightly browned.

 
About the Recipe

• This recipe is suitable for vegetarians
• This dish is best served straight away while the cornbread is light and fluffy.  It will go hard as it cools.
• You can prepare the Chili ahead of time and keep it in the fridge.  You may need a little longer cooking time to bring the dish up to temperature.
• Casserole Mince, under the Veggie Delight brand, can be found in many health food stores and some of the major supermarkets, usually in the health food aisle.  It is a wheat gluten based minced meat substitute, which is suitable for vegans.  If you can't source this product, don't worry, just leave it out. (https://www.vegiedelights.com.au/ )
• Massel make a good range of vegan stocks and stock powders.  You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• If you can't find pinto beans, then you could double up on red kidney beans or try some black beans or any other bean you like really.
• If you don't like coriander, and I know that there are some of you out there who don't, just leave it out or substitute flat leaf parsley.

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