Subj : Chili Cornbread Casserole, part 1
To   : All
From : Ben Collver
Date : Fri Apr 11 2025 10:45:12

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chili Cornbread Casserole
 Categories: Casseroles, Vegetarian
      Yield: 8 Servings

      1 tb Olive oil (15 ml)
    1/2 md Red onion (60 g); diced
    1/4 c  Red bell pepper (30 g);
           - diced
    1/4 c  Green bell pepper (30 g);
           - diced
      3 cl Garlic (9 g); minced
      1 tb Chili powder (7.5 g)
    1/4 ts Cayenne pepper (0.5 g)
  1 1/2 ts Sea salt (9 g)
      1 ts Ground black pepper (2 g)
      1 ts Ground cumin (2.5 g)
      1 ts Dried oregano (1 g)
     15 oz Can of black beans (425 g);
           - drained, rinsed
     14 oz Diced tomatoes (400 g);
           - do not drain
    1/2 c  Uncooked quinoa (85 g);
           - up to 3/4 c (128 g) *
  2 1/4 c  Vegetable broth (532 ml)
  1 1/4 c  Vegan milk (300 ml)
      2 ts Apple cider vinegar or
           - white vinegar (30 ml)
  1 1/4 c  Fine grain corn meal
           - (150 g)
      1 c  Bob's Red Mill Gluten Free
           - 1-to-1 Baking Flour
    1/2 ts Baking soda (3 g)
      2 ts Baking powder (9.6 g)
    3/4 ts Sea salt (4.5 g)
      1    Vegan egg substitute
    1/4 c  Vegan butter (44 g)
      3 tb Sugar
      3 tb Maple syrup (69 g)
      1    Jalapeno; de-seeded,
           - finely diced, plus slices
           - for the tops

MMMMM--------------------------TOPPINGS-------------------------------
           Vegan sour cream (optional)
           Vegan cheese (optional)

  Preparation time: 25 minutes
  Cooking time: 65 minutes

  Chili:

  In a skillet/pan over medium heat, heat the oil. Add in the onion,
  red bell pepper and green bell peppers. Saute for about 5 minutes
  until the onions are golden and fragrant. Stir in the garlic for
  about 30 seconds.

  Add in the chili powder, cayenne powder, sea salt, ground black
  pepper, ground cumin, and dried oregano. Stir to combine.

  Add in the black beans, tomatoes and stir to combine again for about 2
  minutes. Pour in all the uncooked quinoa and vegetable broth.

  Bring to a boil, and then lower to a simmer. Cover slightly, and let
  the chili cook down for 20 to 25 minutes. Stir every now and then.
  See my note in the notes section about the quinoa. Prep the corn
  bread while it simmers.

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

  Cornbread:

  Preheat oven to 400?F/200?C.

  Mix the vegan milk and apple cider vinegar together. Let sit for at
  least 3 minutes to create a vegan buttermilk.

  In a large bowl, mix the cornmeal, Bob's Red Mill Gluten Free 1-to-1
  Baking Flour, baking soda, baking powder and sea salt together. Set
  aside.

  In the same container as the vegan milk mixture (just to avoid using
  extra containers), mix all the wet ingredients (egg replacer, vegan
  butter, sugar and maple syrup) 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.

  Stir in the diced jalapeno.

  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.

  continued in part 2

MMMMM

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