Vegan Jalapeno Chili Cornbread Casserole
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Vegan Richa · by Vegan Richa★ 4.9 (48)

Vegan Jalapeno Chili Cornbread Casserole

NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 23%
CARBS 54G68% OF CAL
11G FIBER10G SUGAR34G OTHER
FAT 7G21% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-dish vegan casserole combining lentil chili with a jalapeño cheddar cornbread topping baked right on top. Warm, savory, and comforting with a balance of spice and texture.

mainamericancasserolebeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cloves garlic (minced)
  • 1/4 cup chopped onion
  • 1/2 red bell pepper (chopped)
  • 1/2 cup Split red lentils (use 1/3 cup if you like less lentilly chili )
  • 15 oz can black beans, drained or 1.5 cups cooked beans
  • 1 tbsp chili powder blend
  • 1/2 tsp ground cumin
  • 1 tsp ground oregano
  • 1/2 tsp onion powder
  • 2 cups diced canned tomatoes (or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well.)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp maple syrup
  • 2 tbsp oil
  • 3/4 cup non-dairy milk (Such as almond , oat, soy or light coconut)
  • 1 tsp vinegar
  • 1/2 cup all purpose flour
  • 3/4 cup Medium grain cornmeal (or fine grain or grits)
  • 1 tbsp cornstarch or tapioca starch
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp chopped pickled jalapaneo
  • 1/4 to 1/3 cup of vegan cheddar shreds (or use 1-2 tbsp nutritional yeast)
  • 1 jalapeno thinly sliced for topping
PREP
10M
SODIUM
693MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.