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vegetarian dutch oven chili & cornbread

4.9

(24)

www.freshoffthegrid.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 40 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

In a 10” / 4 qt Dutch oven over medium heat, saute the onion in oil until soft and just beginning to turn golden, about 5 minutes. Add the garlic and spices and saute for 1 minute. Add the beans, tomatoes, chiles, and tomato paste, stir to combine. Simmer for 10 minutes until thickened.

Step 2

In the meantime, prepare the cornbread batter. Mix all the dry ingredients in a medium bowl and stir to combine. Add the milk, egg, and honey and mix until a batter forms.

Step 3

Move Dutch oven over indirect heat to reduce bubbling. Pour the batter over the chili as evenly as possible, then cover the Dutch oven with a lid and shovel embers or coals onto the top. You’re going for a temperature of approx. 400-425F.

Step 4

Bake until the cornbread has cooked through and is no longer wet in the center, about 20 minutes.

Step 5

Serve with your favorite chili toppings & enjoy!

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