Chili Cornbread Casserole (Vegan)

, Serves 8

A thick vegan black bean and TVP chili baked under a sweet cornbread crust in one 9x13 dish.

prepPreheat oven to 375°F / 190°C
prepGrease a 9x13 inch / 23x33 cm baking dish
1 tbsp olive oil	Sauté onion 5 min	Add pepper & garlic, cook 1-2 min	Add spices, tomatoes, TVP, beans, broth; boil	Simmer 20-30 min, salt to taste	Pour batter over chili in dish	Bake 375°F / 190°C, 30-40 min	Serve with toppings
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1 tbsp cocoa powder
800 g crushed tomatoes
170 g TVP (or dried red lentils)
2 cans (425 g each) black beans, drained and rinsed
2-3 cups / 480-720 ml vegetable broth (use 2 cups first)
1/2 tsp salt (for the chili, to taste)
155 g all-purpose flour	Mix dry ingredients	Stir in milk & oil
140 g fine yellow cornmeal
100 g granulated sugar
1 tsp salt (for the cornbread)
1 tbsp baking powder
300 ml unsweetened soy milk
80 ml canola oil (or applesauce)
vegan sour cream
shredded vegan cheddar cheese
chopped chives, cilantro, jalapeño slices
sliced avocado
hot sauce

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