Name: Jalapeno Chili Cornbread Casserole
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2 cloves garlic (minced); 0.25 cup chopped onion; 0.5 null red bell pepper (chopped); 0.5 cup split red lentils (use 0.33 cup if you like less lentilly chili); 15 oz can black beans (drained or 1.5 cups cooked beans); 1 tbsp chili powder blend; 0.5 tsp ground cumin; 1 tsp ground oregano; 0.5 tsp onion powder; 2 cups diced canned tomatoes (or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well.); 0.5 tsp salt; 0.25 tsp black pepper; 1.5 cups water; 2 tbsp maple syrup; 2 tbsp oil; 0.75 cup plant milk (such as almond, oat, soy or light coconut); 1 tsp vinegar; 0.5 cup all purpose flour; 0.75 cup medium grain cornmeal (or fine grain or grits); 1 tbsp cornstarch; 0.5 tsp salt; 1.5 tsp baking powder; 0.25 tsp baking soda; 2 tbsp chopped pickled jalapenos; 0.25 cup vegan cheddar shreds (or use 1-2 tbsp nutritional yeast); 1 null jalapeno (thinly sliced for topping)

Instructions

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1

In a 9x9 casserole dish, add all ingredients for the chili, including garlic (2 cloves), chopped onion (0.25 cup), bell pepper (0.5 red), split red lentils (0.5 cup), can black beans (15 oz), chili powder blend (1 tbsp), ground cumin (0.5 tsp), ground oregano (1 tsp), onion powder (0.5 tsp), diced canned tomatoes (2 cups), salt (0.5 tsp), and black pepper (0.25 tsp). Mix well. Add water (1.5 cups) and mix in, evening out the mixture.
2

Place in a pre-heated oven at 400 degrees F (205 C). Bake for 35-45 minutes. (Cover with parchment to help cook faster, optional)
3

Meanwhile, make your cornbread mixture. Mix all purpose flour (0.5 cup), medium grain cornmeal (0.75 cup), cornstarch (1 tbsp), salt (0.5 tsp), baking powder (1.5 tsp), and baking soda (0.25 tsp) in a bowl. Then add maple syrup (2 tbsp), oil (2 tbsp), plant milk (0.75 cup), and vinegar (1 tsp) and mix well.
4

Add in chopped pickled jalapenos (2 tbsp) and vegan cheddar shreds (0.25 cup) and mix. Let the mixture sit for five minutes to hydrate. Check if you need more [plant milk] and add a tablespoon or more if needed to make a thick but spreadable batter.
5

Take the chili casserole out of the oven; the [red lentils] should be al dente or just about done. There should be barely any liquid in the mixture. If it's too liquidy, then bake for another 10 minutes.
6

Spread the cornbread mixture over the casserole and even it out with a spatula. Spread the jalapeno (1) thinly sliced for topping.
7

Put the casserole back in the oven to bake for another 25-30 minutes. Check if the cornbread is done in the center and the sides are starting to turn golden; that’s when the casserole is done. Take the casserole out and cool for 5 minutes. Slice and serve large helpings and enjoy! Store: Cover the baking dish and refrigerate for up to 3 days.