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Vegan Chili Cornbread Casserole

JESSIKER BAKES
27Ingredients
70Minutes
450Calories
Read Directions

Ingredients

US|METRIC
  • 2 1/4 cups vegetable broth
  • 3/4 cup uncooked quinoa
  • 15 ounces black beans (drained and rinsed)
  • 14 ounces diced tomatoes (do not drain)
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup green bell pepper (diced)
  • 1/2 red onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/4 cups unsweetened almond milk
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 1/4 cups cornmeal (fine grain)
  • 1 cup gluten
  • 1 flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 egg replacer (I use Bob’s Red Mill)
  • 1/4 cup olive oil (44g unmelted)
  • 3 tablespoons cane sugar (or coconut sugar or organic brown sugar)
  • 3 tablespoons maple syrup
  • 1 jalapeño (de-seeded and finely diced plus slices for the topsnely diced plus slices for the tops)
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    NutritionView More

    450Calories
    Sodium54% DV1300mg
    Fat26% DV17g
    Protein47% DV24g
    Carbs17% DV51g
    Fiber32% DV8g
    Calories450Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol0mg0%
    Sodium1300mg54%
    Potassium630mg18%
    Protein24g47%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber8g32%
    Sugars13g26%
    Vitamin A20%
    Vitamin C35%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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