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Category: Dinner
Cornmeal-Crusted Chili - TastyPlanner.com
Chef: Shaula
If using dried beans, gotta soak them overnight.
Recipe Source: foodandspice.blogspot.com
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, diced
6 mushrooms, sliced
2 cloves of garlic, minced
1 large jalapeno, finely diced
1 green chili, finely diced
1 hot red chili, finely diced
1/2 teaspoon paprika
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon cayenne
3 large tomatoes, finely chopped
1 2/3 cup cooked red kidney beans (2/3 cup dried)
1 2/3 cup cooked black beans (2/3 cup dried)
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon cracked black pepper, fresh
1 cup unbleached white flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs, beaten
1 cup buttermilk
1/2 cup shredded Cheddar cheese
1/4 cup sour cream
Instructions
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.
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