Vegetarian Chili & Cornbread Casserole

January 14, 2008

By using plenty of beans and a bit of mock meat, this recipe for vegetarian chili and cornbread casserole is sure to get your mouth watering. Better yet, it takes only a few minutes!

INGREDIENTS

  • 4 15 ounce cans kidney beans, well drained
  • 2 cups vegetarian ground beef substitute
  • 1 cup corn
  • 2 15 ounce cans tomato sauce
  • 2 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/3 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cornmeal
  • 1 1/2 cups whole wheat flour
  • 1 tbsp baking powder
  • 2 cups soy milk
  • 1/4 cup vegetable oil
  • 1 tbsp maple syrup

PREPARATION

Pre-heat your oven to 375 degrees before beginning preperations. Use a large mixing bowl to combine the beans, mock meat, corn, spices and tomato sauce. Once everything is fully mixed, spread the concoction onto the bottom of a large baking pan.

Using a separate bowl, combine the flour, baking powder and cornmeal. Whisk this mixture with soy milk, maple syrup and oil until fully combined. Pour this mixture over the chili mixture.

Bake for about 25 minutes or until a toothpick stuck into the middle of the pan comes out clean.

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Written by Maverick · Filed Under Casseroles 

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