Vegan Chili Cornbread Casserole

Ingredients

Chili

• 1 tablespoon olive oil
• ½ medium red onion, diced
• ¼ cup red bell pepper, diced
• ¼ cup green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• ¼ teaspoon cayenne pepper
• 1 ½ teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 15 ounce can of black beans, drained and rinsed
• 14 ounce diced tomatoes, do not drain
• ½ to ¾ cup uncooked quinoa
• 2 ¼ cups vegetable broth

Cornbread

• 1 ¼ cups vegan milk
• 2 teaspoons apple cider vinegar or white vinegar
• 1 ¼ cups fine grain cornmeal
• 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 1 vegan egg substitute or ¼ cup pumpkin puree or other egg substitute
• ¼ cup vegan butter or olive oil
• 3 tablespoons sugar
• 3 tablespoons maple syrup
• 1 jalapeño de-seeded and finely diced, plus slices for the top
• to taste vegan sour cream and vegan cheese (optional)

Instructions

Nutrition Facts (estimated)