Smoky Chili Cobbler Recipe

Name: Smoky Chili Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili; 4 tablespoons Neutral oil, such as canola; 1/2 Red onion, diced; 1 Green bell pepper, diced; 4 Garlic cloves, minced; 1 tablespoon Mole paste; 1 Chipotle in adobo, chopped plus 1 Tablespoon adobo sauce; 1 tablespoon Chili powder; 2 teaspoons Dried oregano; 1 1/2 teaspoons Cumin, ground; 1 teaspoon Smoked paprika; 1/4 teaspoon Coriander, ground; 1 Can black beans, rinsed and drained; 1 Can red kidney beans, rinsed and drained; 2 Cans stewed tomatoes; Salt, to taste (optional); Whole-Wheat Chive Cornbread; 1 1/4 cups Stone-ground cornmeal; 1 cup White whole wheat flour; 1/2 teaspoon Salt; 2 teaspoons Baking powder; 2 tablespoons Chives, chopped; 1/4 cup Unsalted butter, cold and cubed; 1 Large egg, beaten; 1 cup Milk

Servings: persons

Chili
4 tablespoons Neutral oil, such as canola
1/2 Red onion, diced
1 Green bell pepper, diced
4 Garlic cloves, minced
1 tablespoon Mole paste
1 Chipotle in adobo, chopped plus 1 Tablespoon adobo sauce
1 tablespoon Chili powder
2 teaspoons Dried oregano
1 1/2 teaspoons Cumin, ground
1 teaspoon Smoked paprika
1/4 teaspoon Coriander, ground
1 Can black beans, rinsed and drained
1 Can red kidney beans, rinsed and drained
2 Cans stewed tomatoes
Salt, to taste (optional)
Whole-Wheat Chive Cornbread
1 1/4 cups Stone-ground cornmeal
1 cup White whole wheat flour
1/2 teaspoon Salt
2 teaspoons Baking powder
2 tablespoons Chives, chopped
1/4 cup Unsalted butter, cold and cubed
1 Large egg, beaten
1 cup Milk

1
Mix cornmeal, flour, salt, baking powder, and chives in a large mixing bowl.
2
Cut in your cold butter either with your fingers or a pastry cutter.
3
Add egg and milk then mix just until combined. Set aside.
4
Preheat your oven to 400F. Heat up a large cast iron or heavy bottomed skillet or braiser over medium heat. Add oil, onion and bell pepper. Saute for 3-4 minutes until the onions just begin to become translucent.
5
Add in the garlic, mole paste, chipotle pepper, adobo sauce, and all spices. Fry an additional 1-2 minutes until fragrant.
6
Pour in the tomatoes and their juices, as well as the black beans and red kidney beans. Stir everything together, reduce heat to medium-low and simmer for 5-6 minutes. Break up the tomatoes with the back of your spoon while they cook down.
7
With a large spoon drop 6-7 mounds of the cornbread dough over the top of the chili. Place entire skillet into the oven and bake for 20-25 minutes. Serve immediately. Customize as desired with cilantro, more chives, sour cream or my personal favorite, avocado!

950

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Chili, 4 tablespoons Neutral oil, such as canola, 1/2 Red onion, diced, 1 Green bell pepper, diced, and more.

Yes, Smoky Chili Cobbler falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Chili Cobbler

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