Vegetarian Chili Cobbler

Ingredients:

Chile

• 2 tbsp. l. olive oil
• 2 yellow onions, diced
• 1 red bell pepper, diced
• 4 cloves garlic, crushed
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano 1/4 tsp ground cinnamon
• 1/4 cup (60 g) tomato paste
• 2 teaspoons Dijon mustard
• 540 g canned black beans, rinsed
• 540 g canned baked red beans, rinsed
• 350 g extra-firm tofu, crumbled
• 0.5 cups (125 ml) light lager
• 800 g canned diced tomatoes
• 1.5 cups lightly salted vegetable broth
• 1–2 chipotle peppers in adobo sauce, finely chopped

Topping

• 1 cup (150 g) corn flour
• 1 cup (130 g) flour, whole grain or extra-virgin
• 3 tbsp. l. (40 g.) brown sugar
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 3/4 cup (185 ml) sour milk or sour cream
• 4 tbsp (1/4 cup/57 g) unsalted butter, melted
• 1 egg
• Grated cheddar, pickled or fresh jalapeño, sour cream, diced avocado, sliced ​​green onions and/or chopped cilantro, to serve

Preparation:

1. Preheat oven to 200°C.
2. Chile:
   
   Place a 12-inch (30 cm) cast-iron skillet over medium heat. Add olive oil, onion, and bell pepper, season with salt and pepper, and cook until softened, 5–6 minutes. Add garlic, chili powder, cumin, paprika, oregano, cinnamon, tomato paste, and mustard and cook, toasting the spices and combining the flavors, for 1–2 minutes.
3. Add the black beans, red kidney beans, and tofu, then pour the beer into the pan and simmer until the beer has reduced by half. Add the canned tomatoes, vegetable broth, and chipotle adobo sauce, then reduce the heat to low and simmer for 15 minutes while you prepare the topping.
4. Topping:
   
   In a medium bowl, combine the cornflour, wheat flour, brown sugar, baking powder, and salt. Make a well in the center, pour in the buttermilk, melted butter, and egg, and mix well.
5. Using two large spoons or an ice cream scoop, spoon the batter over the chili. Turn off the heat and transfer the pan to a large baking sheet.
6. Bake in the oven until the topping is golden brown and the bottom is cooked through, 25–30 minutes. Let cool slightly for 5 minutes and serve with grated cheddar, pickled or fresh jalapeño, sour cream, sliced ​​avocado, chopped green onions, and/or chopped cilantro.