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Baked Chili With Cornbread Biscuit Topping

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“From La Dolce Vegan by Sarah Kramer. This is an easy way to make chili for the week. The cornbread topping is good.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 400. Lightly oil a 9x13 pan.
  2. In a large saucepan saute the onions and peppers in oil until the onions are translucent. Add remaining chili ingredients and simmer 5-10 minutes.
  3. While chili is cooking mix 'milk' and vinegar. In a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
  4. Add the oil and milk mixture, stirring until just mixed.
  5. Transfer chili to baking pan and spoon the cornmeal batter on to the top.
  6. Bake uncovered for 15-20 minutes.

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