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Vegetarian Chili Cobbler

Servings: 8
Author: Teri & Jenny

Ingredients

chili

  • 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

Instructions

  • 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.

Notes

  • *Makes ~3 quarts