Chili and cornbread come together in one hearty dish! This comforting casserole features a smoky, protein-packed chili base topped with a fluffy, golden cornbread crust.
8-inch (20-cm) square baking dish, Large mixing bowl, Medium mixing bowl, Spatula, Whisk
Ingrediënten
For the chili:
½teaspoonblack pepper
1can15 ounces / 425 g kidney beans, drained
1can15 ounces / 425 g pinto beans, drained
1can15 ounces / 425 g tomato sauce
1cup180 g diced yellow onion
1cup100 g TVP granules
1tablespoon6 g garlic powder
2tablespoons15 g chili powder, to taste
2tablespoons15 g smoked paprika
For the cornbread topping:
1cup125 g all-purpose flour
1cup235 ml plain soy or other nondairy milk
1cup250 g yellow corn kernels
¾cup105 g yellow cornmeal
¼cup60 ml canola or other vegetable oil
2tablespoons28 g nondairy butter, melted
3tablespoons63 g agave nectar
1tablespoon12 g baking powder
1teaspoonsalt
Equivalent of 2 beaten eggsflax egg, Ener-G, or Bob’s Red Mill egg replacer
Instructies
Preheat the oven to 350°F (180°C).
Grease an 8-inch (20-cm) square baking dish.
In a large mixing bowl, combine all chili ingredients and pour into the prepared baking dish.
In a medium bowl, mix flour, cornmeal, baking powder, and salt.
In a separate bowl, whisk together milk, agave, melted butter, oil, and egg replacer.
Add the wet ingredients to the dry and stir until combined.
Fold in the corn.
Carefully spread the cornbread mixture evenly over the chili.
Bake for 45 minutes to 1 hour, or until the cornbread is golden brown and cooked through.
Let rest for a few minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with fresh avocado slices and a dollop of dairy-free sour cream for extra richness.Wine Advice:Pair with a fruity Zinfandel or a smoky Syrah to complement the bold chili flavors.