Vegan Jalapeno Chili Cornbread Casserole

Name: Vegan Jalapeno Chili Cornbread Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cloves garlic (minced); 1/4 cup chopped onion; 1/2 red bell pepper (chopped); 1/2 cup Split red lentils (use 1/3 cup if you like less lentilly chili ); 15 oz can black beans, drained or 1.5 cups cooked beans; 1 tbsp chili powder blend; 1/2 tsp ground cumin; 1 tsp ground oregano; 1/2 tsp onion powder; 2 cups diced canned tomatoes (or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well.); 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp maple syrup; 2 tbsp oil; 3/4 cup non-dairy milk (Such as almond , oat, soy or light coconut); 1 tsp vinegar; 1/2 cup all purpose flour; 3/4 cup Medium grain cornmeal (or fine grain or grits); 1 tbsp cornstarch or tapioca starch; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 2 tbsp chopped pickled jalapaneo; 1/4 to 1/3 cup of vegan cheddar shreds (or use 1-2 tbsp nutritional yeast); 1 jalapeno thinly sliced for topping

Instructions

Prep:10minCook:55min

Jalapeno Cornbread Chili Casserole is an easy vegan comfort food casserole recipe with a quick jalapeño cheddar cornbread crust baked right on top of the lentil chili. It’s warm and savory and comes together in one dish. Nutfree soyfree. Glutenfree option.

Updated at: Mon, 25 Nov 2024 10:33:33 GMT