Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
| Topping | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tsp. unsweetened cocoa powder
- 1/2 tsp. salt
- 2 (19-oz.) cans cooked black beans, rinsed and drained
- 1 1/2 cups frozen corn
- 1 1/4 cups vegetable broth
- 1 cup canned crushed tomatoes
- 1 Tbs. tomato paste
- 1 tsp. dried oregano
- 1 tsp. sugar
- Cornbread topping
- 2/3 cup unbleached all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 1/2 Tbs. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup water
- 2 Tbs. vegetable oil
- 1 1/2 tsp. dried coriander
- 2 Tbs. vegetable oil
- 1 large onion, chopped (1 1/2 cups)
- 1 large green bell pepper, diced (1 3/4 cups)
- 2 cloves garlic, minced
- 1 Tbs. cumin
- 1 Tbs. chili powder
- =
Directions
1. In 4-quart Dutch oven or flameproof casserole, heat 1 1/2 tablespoons oil over medium heat. Add onion and pepper and cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. In small bowl, mix cumin, chili powder, coriander, cocoa and salt to taste.
2. Add remaining 1/2 tablespoon oil and spice mixture to pot; stir 1 minute over medium heat. Add remaining ingredients; gradually bring mixture to a boil, stirring occasionally. Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary. Remove pan from heat.
3. Preheat oven to 400F. Make topping: In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. Make well in center of dry ingredients. Add water and oil to well and stir until blended. Let batter stand 2 minutes. Pour batter over chili and spread evenly (it will be thin).
4. Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes. Let stand at least 10 minutes before serving.