(v) Cast Iron Bourbon Chili Cobbler

When it comes to eating plant based, I am not a huge fan of meat alternatives, but rather focus my meals on whole vegetables and grains. Chili just didn’t have that same “umph” without the texture of ground beef, so I made an exception. As for the cornbread cobbler, I am very much a foods in combination type of person. Meaning I need to have certain foods in combination in order to truly feel satisfied in a dining experience. For example, I absolutely need corn bread when I eat chili and grew tired of waiting for it to finish baking. So if you tend to be impatient, like me, this is the perfect recipe for you. Oh, and I threw in a splash of bourbon for a little razzle dazzle. Enjoy!

1 Pack of Beyond Ground Beef
2 Tablespoons Olive Oil
1 Small Red Onion, chopped
2 Small Tomatoes, chopped
5 Garlic Cloves, minced
2 Teaspoons Oregano, minced
1 bay leaf
2 ½ Tablespoons Chili Powder
1 Tablespoon Smoked Paprika
2 Teaspoons Ground Cumin
1 Can of Tomato Sauce
¼ to 1 cup Vegetable Broth, as needed
1/4 Cup of Bourbon
1/4 Cup of Light Brown Sugar
1-15oz Can Pinto Beans, drained and rinsed
Salt and pepper to taste

Cornbread Cobbler-
1-1/4 Cup AP Flour
3/4 Cup Yellow Cornmeal
2-1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Superfine Sugar
1-1/2 Teaspoons Salt
1 Stick Vegan Butter, cold and cut into small cubes
1/4 Cup Vegan Butter, melted and cooled
3/4 Cup Plant Milk
1 Tablespoon Lemon Juice

1. Preheat oven to 400˚F.
2. Place a large pot over medium-high heat. Add oil to pot, followed by onion, garlic, and tomato, saute for 3 to 4 minutes. Add vegan ground meat, season with salt and pepper and saute for an additional 3-4 minutes.
3. Add oregano, bay leaf, chili powder, paprika and cumin and continue to saute mixture for 4 to 5 minutes.
4. Stir in tomato sauce, bourbon and brown sugar 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.
5. Stir beans into chili and simmer for 5 minutes. Remove from heat and pour into a medium cast iron skillet. Set aside.

Cornbread Cobbler-
6. Add lemon juice to plant milk and let sit for 10 minutes, or until milk begins to curdle.
7. Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.
8.Cut in vegan butter with a pastry knife, or using your fingers, until a fine grainy texture forms.
8. Fold plant milk and lemon mixture in until a loose dough forms.
9. Scoop ⅓ cup sized dollops and place all over the top of the chili, until fully covered leaving about ½ inch space between each. Brush tops of with melted vegan butter.
10. 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.

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