Name: Chili Cornbread Casserole
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil; 0.5 medium red onion (diced); 0.25 cup red bell pepper (diced); 0.25 cup green bell pepper (diced); 3 cloves garlic (minced); 1 tbsp chili powder; 0.25 tsp cayenne pepper; 1.5 tsp sea salt; 1 tsp ground black pepper; 1 tsp ground cumin; 1 tsp dried oregano; 15 can of black beans (drained and rinsed); 14 oz chopped tomatoes (do not drain); 0.66 cup quinoa (uncooked); 2.25 cups vegetable broth; 1.25 cups vegan milk; 2 tsp apple cider vinegar (or white vinegar); 1.25 cups cornmeal (fine grain); 1 cup gluten free baking flour; 0.5 tsp baking soda; 2 tsp baking powder; 0.75 tsp sea salt; 1 null vegan egg (substitute (1/4 cup pumpkin puree or other egg substitute)); 0.25 cup plant based butter (or olive oil - butter adds more flavour); 3 tbsp cane sugar (or coconut sugar or organic brown sugar); 3 tbsp maple syrup; 1 null jalapeno pepper (de-seeded and finely diced, plus slices for the tops); null null vegan sour cream; null null plant cheese

Instructions

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1

In a skillet/pan over medium heat, heat the olive oil (1 tbsp). Add the red onion (0.5 medium), red bell pepper (0.25 cup) and green bell pepper (0.25 cup). Sauté for about 5 minutes until the onions are golden and fragrant. Stir in the garlic (3 cloves) for about 30 seconds.
2

Add the chili powder (1 tbsp), cayenne pepper (0.25 tsp), sea salt (1.5 tsp), ground black pepper (1 tsp), ground cumin (1 tsp) and dried oregano (1 tsp). Stir to combine.
3

Add the can of black beans (15 ounce), chopped tomatoes (14 oz) and stir to combine again for about 2 minutes. Pour in all the quinoa (0.66 cup) and vegetable broth (2.25 cups).
4

Bring to a boil, then lower to a simmer. Cover slightly, and let the chili cook down for 20-25 minutes. Stir every now and then. Prep the cornbread while it simmers.
5

Remove from heat. Stir again, ensuring the quinoa (0.66 cup) is fully cooked through. Spread the chili into a flat layer and proceed to the cornbread topping.
6

Preheat oven to 400°F/200°C.
7

Mix the vegan milk (1.25 cups) and apple cider vinegar (2 tsp) together. Let sit for at least 3 minutes to create a vegan buttermilk.
8

In a large bowl, mix the cornmeal (1.25 cups), gluten free baking flour (1 cup), baking soda (0.5 tsp), baking powder (2 tsp) and sea salt (0.75 tsp) together. Set aside.
9

In the same container as the vegan milk mixture, mix all the wet ingredients (egg (1 vegan) substitute, plant based butter (0.25 cup), cane sugar (3 tbsp) and maple syrup (3 tbsp)) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
10

Stir in the diced pepper (1 jalapeno).
11

Pour the batter over the chili in the skillet/casserole dish and using a spatula, smooth down the top into an even layer. Or if you want you can dollop it into like biscuits.
12

Put the dish into the oven and bake for 30-35 minutes, until a toothpick comes out clean all the way and the batter is fully cooked through.
13

Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 8-9 servings, spoon out and enjoy! Serve with some [vegan sour cream], [plant cheese] and some more heat if desired, such as hot sauce or jalapeño slices!