Chili Bean Cornbread Casserole

Jesse veganizes a favorite childhood recipe served with a refreshing cabbage slaw.

Serves: 6

Chili Bean Filling:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 medium bell pepper, seeded and diced
  • 1 cup corn, fresh or frozen
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 15 ounces pinto beans, drained and rinsed
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces tomato sauce

Cornbread topping:

  • 3/4 cup unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Directions:

Preheat oven to 425 degrees F.

In a 12″ saute pan, heat olive oil over medium heat. Add the garlic, onions, peppers, corn and salt and cook until the onions are translucent, about 5 minutes.

Add the chili powder, cumin, oregano, beans and tomato sauce, mix thoroughly and cook for an additional minute. Spread mixture evenly in an 8×8″ glass baking dish.

In a measuring cup, mix the soy milk and apple cider vinegar and set aside for 10 minutes to allow soy milk to curdle.

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. Add the soy milk mixture and olive oil and mix just enough to combine.

Spread the batter evenly on top of the chili bean mixture. Bake for 25-30 minutes, or until top is golden brown and toothpick comes out clean.

Tangy Lime Cole Slaw

Serves: 6

Cole Slaw:

  • 1/2 medium cabbage, cored and finely shredded
  • 1/4 medium red cabbage, cored and finely shredded
  • 2 carrots, peeled and shredded

Tangy Lime Dressing:

  • 1/2 cup NaSoya Nayonaise, or other low-fat vegan mayonnaise
  • 1/4 cup water
  • 2 limes, zest and juice
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon jalapeno pepper, seeds removed and minced
  • 1 tablespoon agave nectar
  • 1 teaspoon salt

Directions:

Toss the cabbage and carrots in a large bowl.

Combine the Nayonaise, water, lime juice, lime zest, garlic, jalapeno, agave nectar and salt in a blender and process until smooth.

Adjust jalapeno to desired spiciness and add an additional 1 teaspoon of agave if dressing is too tart.

Pour the dressing over the vegetables before serving and toss well.