Chili Pie: Two Classics, One Dish
Can’t decide between a bowl of hearty chili and a slice of warm cornbread? Now you don't have to! This Chili and Cornbread Pie is the ultimate comfort food mash-up, bringing a smoky, protein-packed chili base and a fluffy, golden cornbread crust together in one glorious dish. It’s the perfect, no-fuss meal for a chilly evening and a guaranteed hit for anyone who loves two-for-one deliciousness.
Equipment
- 20-cm (8-inch) square baking dish
- Large mixing bowl
- medium mixing bowl
- spatula
- Whisk
Ingredients
For the chili:
- ½ tsp black pepper
- 425 g kidney beans drained
- 425 g pinto beans drained
- 425 g tomato sauce
- 180 g diced yellow onion
- 100 g TVP granules
- 6 g garlic powder
- 15 g chili powder to taste
- 15 g smoked paprika
For the cornbread topping:
- 125 g all-purpose flour
- 235 ml plain soy or other nondairy milk
- 250 g yellow corn kernels
- 105 g yellow cornmeal
- 60 ml canola or other vegetable oil
- 28 g nondairy butter melted
- 63 g agave nectar
- 12 g baking powder
- 1 tsp salt
- Egg replacer equivalent of 2 beaten eggs flax egg, Ener-G, or Bob’s Red Mill
Instructions
- Preheat the oven to 180°C (350°F).
- Grease a 20-cm square baking dish.
- In a large mixing bowl, combine all chili ingredients and pour into the prepared baking dish.
- In a medium bowl, mix the flour, cornmeal, baking powder, and salt.
- In a separate bowl, whisk together the milk, agave, melted butter, oil, and egg replacer.
- Add the wet ingredients to the dry and stir until combined.
- Fold in the corn.
- Carefully spread the cornbread mixture evenly over the chili.
- Bake for 45 minutes to 1 hour, or until the cornbread is golden brown and cooked through.
- Let rest for a few minutes before serving.
Notes & Wine Advice
Serving Tip:
This hearty pie is delicious on its own, but you can elevate it with some fresh avocado slices and a generous dollop of dairy-free sour cream for extra richness and flavor.
Wine Advice:
When you’re dealing with a dish this comforting and full of bold flavors, you need a wine that’s equally robust. A fruity Zinfandel is a perfect choice; its jammy fruit and hint of spice will harmonize beautifully with the chili, while a smoky Syrah would be a fantastic alternative. Its dark berry notes and peppery finish will stand up to the richness of the dish without being overpowered. This is a pairing that will make your taste buds sing!
Nutrition values
Calories: 480 kcal | koolhydraten: 78 g | Eiwitten: 15 g | Vet: 14 g | Suiker: 12 g