Colby and Chili Cobbler
This is the Colby and Chili Cobbler recipe.
- Prep: 15 min
- Cooking: 35 min
Ingredients
- 1 can (19 oz/540 mL) red kidney beans rinsed and drained
- 1 can (19 oz/540 mL) black beans rinsed and drained
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 yellow bell pepper diced
- 1 cup (250 mL) salsa verde
- 1/2 cup (125 mL) tomato paste no salt added
- 2 cups (500 mL) unbleached all-purpose flour
- 1 tbsp (15 mL) baking powder
- 2 tbsp (30 mL) sugar
- 1/2 tsp (2 mL) salt
- 1/3 cup (80 mL) cold butter
- 1 1/4 cups (310 mL) Milk
- 6 oz (180 g) Canadian Colby diced
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 425 °F (220 °C).
In a large baking dish, mix beans, bell peppers, salsa verde and tomato paste. Cook in the oven for 15 minutes, stirring a few times.
Meanwhile, combine dry ingredients in a bowl. Add cold butter and cut into dry ingredients using a fork to obtain a fine granular texture. Stir in milk until well combined and incorporate Colby.
Remove baking dish from oven and place spoonfuls of dough on top of chili. Continue baking in oven for 20 minutes. Serve hot.
Tips
Cheese alternatives: Canadian Mozzarella, Monterey Jack.
Nutritional information
Per serving| Energy: | 355 Calories |
| Protein: | 15 g |
| Carbohydrate: | 45 g |
| Fat: | 13 g |
| Fibre: | 7.7 g |
| Sodium: | 833 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 292 mg |
| Folate: | 47 % |
| Vitamin C: | 42 % |
| Selenium: | 28 % |
| Phosphorus: | 26 % |
