Vegan Chili Cornbread Casserole

Name: Vegan Chili Cornbread Casserole
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Cuisine: American
Ingredients: 2 ¼ cups vegetable broth; ½ cup to ¾ cup uncooked quinoa*; 15 ounce can of black beans (drained and rinsed); 14 oz diced tomatoes (do not drain); ¼ cup diced red bell pepper; ¼ cup diced green bell pepper; 1/2 red onion (diced); 3 cloves garlic (minced); 1 tablespoon chili powder; ¼ teaspoon cayenne pepper; 1 ½ teaspoons sea salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 ¼ cups vegan milk; 2 teaspoons apple cider vinegar ( or white vinegar); 1 ¼ cups fine grain cornmeal ((150g)); 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour; ½ teaspoon baking soda; 2 teaspoons baking powder; ¾ teaspoon sea salt; 1 egg replacer (I use Bob’s Red Mill); ¼ cup vegan butter ((44g) or olive oil); 3 tablespoons sugar (cane sugar or coconut sugar or organic brown sugar); 3 tablespoons maple syrup ((69g)); 1 jalapeño (de-seeded and finely diced, plus slices for the tops); vegan sour cream and vegan cheese (for toppings (optional))

Instructions

Prep:10minCook:1min

This Chili Cornbread Casserole is one of the BEST casseroles I've ever made! Sweet, crispy cornbread is baked on top of warm, comforting & hearty chili, making it a fantastic two in one kind of meal! This is bound to be a crowd favourite and perfect for any dinner!

Updated at: Mon, 18 Nov 2024 10:32:10 GMT