I love chili so very much. It’s one of the most comforting things I think you can make. It’s the first thing that comes to mind when it’s cold outside and I’m planning dinner. So we have a new version for you that is meatless! With all the beans it’s actually really filling, and a great recipe for meatless Monday if you do that! We made this vegetarian chili into a cobbler. It’s perfect, it’s cozy, and it cooked in one skillet which is pretty nice. Stay warm!
Vegetarian Chili Cobbler
- 2 tablespoons extra virgin olive oil
- 1 small red onion, chopped
- 1 poblano pepper, stemmed, seeded and chopped
- 1 jalapeno, seeded and diced
- 2 heaping cups peeled, seeded and chopped butternut squash
- ½ head cauliflower, stemmed and cut into bite sized florets
- 2 garlic cloves, minced
- 1 tablespoon thinly sliced chives
- 2 teaspoons minced oregano
- 1 bay leaf
- 2 ½ tablespoons chile powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 (28 ounce) can diced tomatoes with juices
- ¼ to 1 cup vegetable broth, as needed
- 1 (15 ounce) can black beans with liquid
- 1 (15 ounce) can pinto beans with liquid
- Salt and pepper to taste
cornmeal drop biscuits
- 1 ¼ cup all-purpose flour
- ¾ cup yellow cornmeal
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons superfine sugar
- 1 ½ teaspoons salt
- ½ teaspoon cracked black pepper
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted and slightly cooled
- Chili: Place a large pot over medium-high heat. Add oil to pot, followed by onion, poblano and jalapeno and saute for 3 to 4 minutes. Add butternut squash and continue to saute for an additional 3 to 4 minutes. Season with salt and pepper.
- Add cauliflower, garlic, chives, oregano, and bay leaf and stir together. Add chile powder, paprika and cumin and continue to saute mixture for 4 to 5 minutes.
- Stir in diced tomato with juices and lower heat to medium. Season with salt and pepper. Simmer mixture for about 15 minutes, adding ¼ cup of broth at a time, if mixture gets too dry.
- Stir beans into chili and simmer for 5 minutes. Remove from heat and pour into a 3 quart baking dish. Set aside. Vegetables should be tender with a slight bite to them (they will continue to soften in the oven).
- Preheat oven to 400˚F.
- Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.
- Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.
- Fold buttermilk into mixture until a loose dough forms.
- Scoop ⅓ cup sized dollops of biscuits all over the top of the chili, until fully covered leaving about ½ inch space between each biscuit. Brush tops of each biscuit with melted butter.
- Bake cobbler for 15 to 20 minutes or until biscuits are golden brown and vegetables in chili are fork tender. Cool for 10 to 15 minutes before serving.
- *Makes ~3 quarts