Vegetarian Chili with Southwestern Spoonbread Topping

Everyone has a version of vegetarian and now you have ChefGail's! Make some chili and top it with the spoonbread to create a new casserole

Course Main Course
Total Time 1 hour


Vegetarian Chili

  • ¼ cup Vegetable Oil
  • 1 cup Medium (½”) Diced Onion
  • 1 cup Medium (½”) Diced Carrots
  • 1 cup Medium (½”) Diced Bell Pepper
  • 2 cups Chopped Plum Tomatoes
  • 2 tbsp Crushed Cloves of Fresh Garlic
  • ½ cup Cooked Kidney Beans, drained
  • ½ cup Cooked Chickpeas/Garbanzo, drained
  • ½ cup Cooked Navy Beans, drained
  • ½ cup Tomato Paste
  • 1 cup Water
  • 1 tbsp Chili Powder
  • 1 tbsp Smoked Paprika
  • 2 dashes Tabasco Sauce
  • to taste Sea Salt and Freshly Ground Pepper

Southwestern Spoonbread Topping

  • 2 cups Milk
  • 2 tbsp Unsalted Butter
  • 1 tsp Sea Salt
  • ½ cup Cornmeal
  • 1 cup Grated Cheddar Cheese
  • 2 Large Eggs, beaten


Vegetarian Chili

  1. In a heavy saucepan, heat oil and sauté onions, carrots, bell pepper, tomatoes and garlic together for five minutes, stirring occasionally.

  2. Add remaining ingredients and stir in well. Bring to a slow boil.

  3. Turn heat down and simmer for 30 minutes or until vegetables are tender.

  4. Adjust seasonings if necessary.

Southwestern Spoonbread Topping

  1. Scald milk with butter and salt.

  2. Gradually add cornmeal while stirring.

  3. Cook until thickened (about 5 minutes).

  4. Remove from heat and stir in cheese and eggs.

  5. Pour chili into casserole dish and top with cornmeal mixture.

  6. Bake at 375 F for 30 to 35 minutes or until topping has set and is lightly browned.

  7. Serving suggestions: Top with sour cream, shredded cheddar cheese, finely diced green onions, cilantro leaves; serve over cooked pasta or rice.

Recipe Notes

Turn up the heat in this recipe by adding 1 or fresh Jalapeno peppers, seeded and finely chopped and add to recipe as you sauté other vegetables;

For a smoky southwestern flavour add 1 to 2 tbsp of Chiptole Adobo (these are roasted chili peppers in a red sauce containing chilies, herbs and spices). This ingredient is found in speciality shops and specialty sections of grocery stores;

By sautéing 1 to ½ lbs. of chicken or turkey (diced or ground) or ground beef or stewing meat in ¼ cup of vegetable and adding this to the chilli, you can create a heartier dish. Allow an extra ½ to 1 hour cooking time.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram