This is a recipe which I adapted from La Dolce Vegan, I don't have the book but found the recipe online & thought it looked good. When I was making the Cornbread I thought it seemed like there was a lot of sugar in it & I did find that it was really sweet. The topping was still really tasty but if I was too make it again I would at least halve the amount of sugar. I also found that the chili itself wasn't that great, it seemed to be missing something, but there was supposed to be pickled green chillies added so maybe that might have made a difference. I think I would make the topping again but change up the chili quite a bit.
INGREDIENTS FOR CHILI
- 1/2 large onion, diced
- 1/2 large red capsicum, diced
- 1 tablespoon olive oil
- 3/4 cup tvp
- 400mls passata
- 1/2 tin kidney beans
- corn kernels from 1 cob of corn
- 1/2 teaspoon salt
- 1/2 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cocoa
- 1/4 teaspoon cumin
- 1 clove crushed garlic
INGREDIENTS FOR TOPPING
- 1/2 cup + 1 tablespoon soy milk
- 1 tablespoon soymilk or 1 tablespoon almond milk
- 1/2 tablespoon apple cider vinegar
- 1/2 cup plain flour
- 1/2 cup polenta
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon canola oil
METHOD
- Preheat oven to 180 degrees. Lightly oil or spray with oil 4 ramekins
- In a large saucepan saute the onion, capsicum & garlic in the olive oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
- While chili is cooking mix soy milk and vinegar. In a separate bowl mix the flour, polenta, sugar, baking powder and salt.
- Add the oil and the milk mixture, stirring until just mixed.
- Transfer chili to ramekins and spoon the cornmeal batter on to the top.
- Bake uncovered for 15-20 minutes.
