-
1
In 4-qt Dutch oven or possibly flameproof casserole, heat 1 1/2 Tbsp.
-
2
oil over medium heat.
-
3
Add in onion and pepper and cook, stirring often, till softened, about 8 min.
-
4
Add in garlic and cook, stirring, 1 minute.
-
5
In small bowl, mix cumin, chili pwdr, coriander, cocoa and salt to taste.
-
6
Add in remaining 1/2 Tbsp.
-
7
oil and spice mix to pot; stir 1 minute over medium heat.
-
8
Add in remaining ingredients; gradually bring mix to a boil, stirring occasionally.
-
9
Reduce heat and simmer 7 to 8 min, stirring occasionally, adding more salt if necessary.
-
10
Remove pan from heat.
-
11
Preheat oven to 400 degrees.
-
12
Make topping: In medium bowl, mix flour, cornmeal, sugar, baking pwdr and salt.
-
13
Make well in center of dry ingredients.
-
14
Add in water and oil to well and stir till blended.
-
15
Let batter stand 2 min.
-
16
Pour batter over chili and spread proportionately (it will be thin).
-
17
Bake till topping is cooked through and chili is bubbly, 25 to 30 min.
-
18
Let stand at least 10 min before serving.
-
19
This recipe yields 8 servings.
-
20
Comments: The vegan cornbread topping on this spicy bean chili gives it just the right touch and may be used in other recipes, such as Beans And Franks Pot Pie (see recipe).
-
21
Serve with guacamole and thinly sliced romaine lettuce dressed with a lime vinaigrette.
