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Veg chili cobbler



  • 2 tablespoons olive oil
  • 2 yellow onions, diced
  • 1 red bell pepper, diced
  • Kosher salt and black pepper, to season
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1/4 cup (60 ml) tomato paste
  • 2 teaspoons Dijon mustard
  • 1 (540 mL) can black beans, drained and rinsed
  • 1 (540 mL) can red kidney beans, drained and rinsed
  • 1 (350 g) package extra firm tofu, crumbled
  • 1/2 cup (125 ml) light flavoured beer, such as a lager
  • 1 (796 mL) can diced tomatoes
  • 1 to 2 chipotle peppers in adobo, finely chopped
  • 1 1/2 cups low sodium vegetable broth


  • 1 cup (150 g) cornmeal
  • 1 cup (130 g) flour, whole wheat or all-purpose
  • 3 tablespoons (40 g) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup (185 mL) buttermilk
  • 1/4 cup (57 g) unsalted butter, melted
  • 1 egg
  • Grated cheddar cheese, pickled or fresh jalapenos, sour cream, diced avocado, sliced green onions, and/or chopped cilantro, for serving



  1. Heat your oven to 400º F.
  2. Place a 12-inch cast iron skillet over medium heat. Add in the olive oil, onions, and bell pepper, season with salt and pepper, and cook until softened and lightly golden brown, about five to six minutes. Stir in the garlic, chili powder, cumin, paprika, oregano, cinnamon, tomato paste, and mustard, and cook for one to two minutes to toast the spices and bring the flavours together.
  3. Stir in the black beans, red kidney beans, and tofu then deglaze the pan with the beer and simmer until reduced by half. Add the canned tomatoes, chipotle in adobo, and vegetable broth and reduce the heat to low and simmer for 15 minutes while you prepare the topping.


  1. In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, and salt. Make a well in the centre and pour in the buttermilk, melted butter, and egg and stir just until combined.
  2. Using two large spoons or a spring-loaded ice cream scoop, dollop the cornbread mixture over top of the chili. Turn the heat off and transfer the skillet onto a large sheet pan in case it boils over.
  3. Bake for 25 to 30 minutes or until the cornbread dumplings are lightly golden on top and the undersides are cooked through.


  1. Allow to cool slightly for 5 minutes and serve with grated cheddar cheese, pickled or fresh jalapenos, sour cream, diced avocado, sliced green onions, and/or chopped cilantro. Enjoy! 

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