1 large onion, diced
5 garlic cloves, chopped
2 red peppers, diced
¼ tsp. crushed chili flakes
3 tsp. smoked paprika
1 tsp. ground cumin
2 tbsp. molasses
1 can 28 oz. (796 ml) diced tomatoes
250 ml (1 cup) crushed tomatoes
2 cans 540 ml (19 oz) black beans, rinsed and drained
2 cans 540 ml (19 oz) white beans, rinsed and drained
Salt and pepper to taste
1 cup all-purpose flour
1 cup cornmeal
1 tbsp. baking powder
¼ tsp. salt
2 tsp. chili powder
2 eggs, lightly beaten
¼ cup canola oil
¼ cup maple syrup
1 cup milk or vegetable drink
1 wedge of Le Seigneur de Tilly cheese, grated
2 limes, quartered
1 cup plain Greek yogurt
Fresh cilantro, chopped
In a large, lightly oiled saucepan over high heat, sauté onion for 2 minutes.
Add garlic and peppers and continue cooking for 5 minutes.
Add remaining chili ingredients, mix well and simmer over low heat for 15 to 20 minutes.
Preheat oven to 190 °C (375 °F).
Meanwhile, combine all dry ingredients for the crust in a large bowl (see ingredients in the Topping section, except the lime, yogourt and cilantro). Using an electric mixer, mix the eggs, oil, maple syrup and milk. Add half the cheese and mix gently.
In a 33 x 23 cm (13 x 9 in.) baking dish or ramekins, pour chili and cover with batter. Bake in the oven centre for 20 to 25 minutes or until a toothpick inserted in the crust comes out clean.
Spread remaining cheese over crust and broil for 2 to 3 minutes until cheese is melted and lightly browned.
Serve with lime wedges and garnish with yogurt and cilantro. Enjoy!