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Baked Chili with Cornbread Biscuit Topping (Karen Kuntz)

posted Mar 22, 2009, 8:34 PM by Arian Kulp


  • 1 large onion, diced
  • 1 large green bell pepper, chopped
  • I Jalapeno pepper, diced (optional)
  • 2 cloves garlic, minced or crushed
  • 2 Tablespoons oil
  • 1 ½ cup mock ground “beef” (Like frozen Boca brand crumbles)
  • 1 14-oz can tomato sauce
  • 1 14-oz can diced tomatoes
  • 1 19-oz can beans (your choice, black, pinto, kidney, etc)
  • 1 12-oz can corn kernels, drained (can use 1 ½ cups frozen corn instead)
  • 1 teaspoon salt
  • 2 teaspoons unsweetened cocoa powder
  • 2 Tablespoons chili powder
  • 2 Tablespoons molasses
  • ½ tsp ground cumin


  • 1 cup plus 2 Tablespoons “milk” (soymilk, rice milk, etc.)
  • 1 Tablespoon apple cider vinegar
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoons sugar
  • 2 Teaspoons baking powder
  • ½ teaspoon salt
  • 2 Tablespoons oil
  1. Preheat oven to 400 degrees.
  2. Lightly oil a 9x 13 baking pan and set aside.
  3. In a large saucepan on medium heat, sauté the onions, green pepper, jalapeno pepper, and garlic in the oil until the onions are translucent. Add the remainder of the chili ingredients and simmer for 5-10 minutes.
  4. To prepare the topping: in a small bowl, while the chili is cooking, stir together the “milk” and vinegar. Set aside. In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. When the chili is done simmering, add the oil and the “milk” mixture to the dry ingredients and stir together until just mixed.
  5. Transfer the chili mixture to the baking dish, spoon the biscuit batter evenly on top of the chili. Bake, uncovered, for 20-25 minutes until the biscuits begin to brown a little bit.

Serves 6-8

Adapted From La Dolce Vegan! By Sarah Kramer.  Submitted by Karen Kuntz.