Vegetarian Chili & Cornbread Casserole

I LOVE vegetarian chili. Admittedly, its the only chili I have ever known, but I love it. I found the base of this recipe on my Whole Foods iPhone app and went to work. I knew it needed more protein, so I found LightLife's Mexican Style Crumbles. I also wanted to control the ingredients and nutritional value of my cornbread, so I used Bob's Red Mill Cornbread Mix and used egg replacer rather than eggs.

And, with that said...it was FANTASTIC!

The recipe makes 6 small servings or 4 large ones.



You will need:

Non-stick spray for coating baking dish

1 pan of cornbread (I made one pan of the Bob's Red Mill)

1 15-ounce can vegetarian bean chili (I used Amy's brand)

1 15-ounce can kidney or black beans, drained

1 1/2 cups of salsa

1 package of LightLife's Mexican Style Crumbles

1 1/2 cups shredded Monterey Jack & Cheddar cheese (I used Organic Valley's Mexican style shreds)



1. Preheat oven to 350°F. Coat the inside of a 9x11 baking dish with non-stick spray.

2. Crumble half of the cornbread into the baking dish.

3. In a large bowl, combine the chili, beans, salsa, and crumbles-be sure to break up the crumbles. Spoon the chili mixture evenly over the cornbread. Crumble the remaining cornbread over the chili mixture. Sprinkle the top with shredded cheese.

4.Bake in the top third of the oven for 30 minutes, until cheese is melted and top is golden brown. Allow to sit 5 to 10 minutes before serving and enjoy!