Sunday, August 7, 2011

Cornbread Topped Chili Mac

Creamy slightly smoky and spicy chili mac, topped with fluffy cornbread.

I love chili, and it's fun to have it as a side to macnncheese. So, why not combine them in one glorious dish, and round it out to ridiculousness by topping it with cornbread instead of breadcrumbs?

Yeah, you know I had to do it.



1 tablespoon olive oil
1 small onion, finely chopped (about 1/3 to 1/2 cup)
3 cloves garlic, minced
1 chipotle chilli in adobo sauce, minced
2 teaspoons ground coriander
1 teaspoon oregano
1 teaspoon smoked paprika
1/2 cup TVP + 1 1/2 cups boiling water
1 can kidney beans (about 200g when drained)
1 can chopped tomatoes (400g)
1 tablespoon Braggs
1 tablespoon sweet dark soy sauce

Creamy Sauce

3 cloves garlic, minced
1 tablespoon vegetable oil
1/3 cup rice flour
1/4 cup nutritional yeast
1 1/2 tablespoons miso
3 cups vegetable stock
1/4 cup soy milk
juice of 1/2 lemon

Cornbread Topping

2/3 cup vegetable stock
1 to 1 & 1/2 cups finely ground cornmeal
1 tablespoon rice flour
1/4 teaspoon baking powder
1 tablespoon vegetable oil


350g elbows/macaroni



Soak the TVP in the boiling water until it has rehydrated, about 15 minutes.

In a deep sided frying pan, heat the vegetable oil over a medium heat.  Saute the onion, garlic and chipotle until the onion is translucent - about 5 minutes.

Pour in the TVP and any remaining soaking liquid. Then add the kidney beans, oregano, coriander, smoked paprika and stir together well.  Pour in the chopped tomatoes, Braggs and sweet dark soy sauce.

Bring to a simmer and continue simmering until the chili is thick and the liquid has cooked off.  Set to one side.

Creamy Sauce

In a medium saucepan, heat the vegetable oil and saute the garlic until fragrant, about 2 minutes.

Add the rice flour and nutritional yeast and stir to mix completely.  Add a little of the hot stock and mix to form a paste. Keep adding the stock a little at a time and keep whisking to form a thick sauce.  Whisk the miso through the sauce, with the lemon juice and soy milk.  Set to one side.

Cornbread Topping

Pour the stock into a medium sized bowl. Whisk in the corn meal, rice flour, baking powder and oil to make a thick smooth paste.

Putting it all together

Cook the pasta as per the packet's instructions.  When it cooked, drain it and mix it with the chili.  Mix in the creamy sauce until everything is well combined.

Pour into a baking dish, approximately 25 to 30cm long by about 20cm wide and at least 10cm deep.

Dot with tablespoonfuls of the cornbread topping at 1cm intervals and then gently pull the cornbread together to cover the top.

Bake until the sides are bubbling and the cornbread topping is cooked through and dry, about 30 minutes.

Let sit for 10 minutes before slicing and serving.

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