Vegan Chilli Cornbread Pie Recipes

VEGAN CHILLI CORNBREAD PIE

Steps:

• Heat the olive oil in a large, ovenproof casserole pan and add the onion, pepper and carrot. Fry gently for 10 minutes until softened.
• Add the crushed garlic, tomato puree, chipotle chilli paste, cumin, coriander, smoked paprika, cinnamon and chilli powder and cook for a couple of minutes while stirring.
• Add the soy sauce, dark brown sugar, cocoa powder, tinned tomatoes, water, black beans, kidney beans, pinto beans, frozen sweetcorn, vegetable stock and some salt and pepper.
• Bring the mixture up to a simmer and allow to cook, stirring it every now and again, for half an hour. Taste and add more seasoning as required. (At this point the chilli is ready to be eaten if you aren't making the topping.)
• Preheat the oven to 200°C/400°F/gas mark 6.
• Mix the ground flaxseed with the water and set aside until it goes gloopy.
• In a large bowl, whisk together the cornmeal, plain flour, baking powder, bicarbonate of soda and salt.
• In a jug, whisk together the non-dairy milk, maple syrup, light brown soft sugar, cider vinegar and melted vegan block butter.
• Pour the wet ingredients into the dry along with the flax egg and whisk until no dry lumps remain but be careful not to over-beat the mixture, Fold through the jalapenos if using.
• Dollop the cornbread mixture over the top of the chilli and spread it level. Bake for 25-30 minutes until the cornbread is golden and a skewer inserted into the centre comes out clean.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD

Steps:

• For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
• Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
• For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
• Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.