Vegan Cornbread Casserole with Chili

Name: Vegan Cornbread Casserole with Chili
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 150 g Cornmeal; 120 g flour; 30 g sugar; 10 g baking powder; 5 g salt; 240 ml plant-based milk; 50 g vegan butter; 800 g vegan chili; 150 g onion; 10 g garlic; 150 g bell pepper; 400 g kidney beans; 400 g diced tomatoes

A comforting casserole with a layer of vegan chili topped with a sweet and savory cornbread crust. Perfect for a cold day.

Total: 1 h 25 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 580
Protein: 18 g
Fat: 16 g
Carbs: 92 g

Ingredients

for 4 servings

Cornmeal150 g
flour120 g
sugar30 g
baking powder10 g
salt5 g
plant-based milk240 ml
vegan butter50 g
vegan chili800 g
onion150 g
garlic10 g
bell pepper150 g
kidney beans400 g
diced tomatoes400 g

Method

6 steps

Sauté chopped onion, garlic, and bell pepper in a pot until softened.
Add kidney beans and diced tomatoes to the pot, simmer to create the vegan chili base.
In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Stir in plant-based milk and melted vegan butter to form the cornbread batter.
Pour the chili into a casserole dish and spread the cornbread batter evenly over the top.
Bake at 200C for 30 minutes until the cornbread is golden brown.