Vegetarian Black-Bean-Chili Potpie With Onion-and-Pepper Corn-Bread Topping

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Vegetarian Black-Bean-Chili Potpie With

Onion-and-Pepper Corn-Bread Topping

 

Filling:

3 16-ounce cans black beans, drained and rinsed

1 bay leaf

1 1/2 teaspoons dried oregano leaves (divided use)

2 teaspoons plus 1 tablespoon chile powder (divided

use)

1/2 teaspoon ground cumin

1 dried ancho chile

1 14 1/2 ounce can tomatoes

2 tablespoons olive oil

3 cups onions, coarsely chopped

1 large green pepper, seeded, deveined and finely

chopped

3 garlic cloves, finely chopped

salt and freshly ground black pepper to taste

 

Topping:

1/2 cup unbleached all-purpose flour

2/3 cup yellow cornmeal

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup buttermilk

1 large egg

1 tablespoon corn oil

1/2 cup cooked onion-and-green-pepper mixture from

chili-vegetable mixture

 

Put the beans in a large saucepan and add the bay

leaf, 1 teaspoon of the oregano, 2 teaspoons of the

chile powder, cumin, ancho chile, tomatoes with their

juice and 1/2 cup water. Cover loosely and cook 30

minutes. Remove the ancho chile and bay leaf and

discard them.

Meanwhile, cook the vegetables for the chili and corn

bread. In a medium frying pan, heat the oil and cook

the onions over medium heat until softened, stirring

often, about 5 minutes.

Add the green pepper and garlic and continue cooking

until the pepper softens, about 8 minutes. Remove 1/2

cup of the vegetables and set them aside to add later

to the corn-bread topping. Stir in the remaining 1

tablespoon chile powder and 1/2 teaspoon oregano, then

stir the vegetables into the bean mixture.

Remove 1 cup of the black-bean mixture, process it in

a food processor to a puree, and stir it into the rest

of the black-bean mixture. Add salt and pepper to

taste. Pour the chili into the baking dish and set

aside.

Position an oven rack in the middle of the oven.

Preheat the oven to 375 degrees.

Into a large bowl, sift the flour, cornmeal, sugar,

baking powder, baking soda and salt. In a medium bowl,

stir the buttermilk, egg, oil and reserved vegetables

together to combine them.

Stir the liquids into the dry ingredients. Spoon the

corn-bread batter over the chili in the baking dish.

Bake until the corn-bread topping looks golden brown,

feels firm and a toothpick inserted in the topping

comes out dry, about 35 minutes. Use a large spoon to

spoon out servings of topping and filling.

Serves 8.

 

 

 

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