Chili Cornbread Casserole Bake


Simplicity is bliss! I am getting really good at this batch cooking thing since I have seriously limited time to breathe through the week. This was fast and really easy to whip up for a full week’s worth of good eats. Chili is also another great fall recipe to stay warm despite the chillier temps. I used canned chili beans for convenience’s sake; I know they contain a lot of sodium, so eat this only as a treat if you are sodium-conscious.

Ingredients for Chili:
2 cans chili beans in sauce
1/2 log Lightlife Ground Beef Style veggie meat
2/3 cup red pepper finely chopped
2/3 cup green bell pepper finely chopped
2/3 cup finely chopped sweet onion (best if chopped in food processor)
2 tbsp olive oil

Ingredients for Cornbread:
1 cup cornmeal
3/4 cup flour, white or wheat (I use white)
1/2 tbsp baking powder
2 tbsp canola oil
2 tbsp raw sugar or maple syrup
1 cup unsweetened plain soy milk (or almond milk)
1-2 tbsp finely chopped jalapeño pepper (optional)
2 tbsp finely chopped green onion (optional)

Preheat oven to 350°. Heat oil in medium to large skillet. Add onions and peppers and sautee on medium heat  until onions and peppers start to soften (about 10 minutes). Add the 1/2 log of  Lightlife veggie meat and chop it into smaller pieces with the spatula, then further break it down into shreds by mashing with a fork. Cook until the veggies are mostly soft and the Lightlife veggie meat is mostly browned.

While these are cooking, mix together dry ingredients for cornbread, followed by all wet ingredients  and jalapeños and green onion, if you are including those.  Open cans of chili beans and pour into a medium baking dish (mine was like 12″ long) and mix in the peppers and onions. Top the bean, pepper and onion mixture with the cornbread mixture and spread evenly across the top. Bake for about 30 minutes, or until chili is bubbling and the cornbread is lightly browned on top.

Makes about 6-8 servings. Top with your favorite vegan cheese, like Daiya pepperjack.



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