Cornbread Topped Chili

Cornbread Topped Chili

Cornbread and Chili go together like Peanut Butter and Jelly! So, why not make them together in one perfect dish? The Chili is my recipe for Three Bean Chili but with two Vegan Sausages added for something a little extra. There’s also a yummy layer of Cheddar Cheese just underneath the Cornbread. It’s so good and comforting!

Serves 4

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Ingredients

Cornbread Topping

1 1/2 cups Cornmeal

1 cup Flour

1/3 cup Sugar

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1 cup Unsweetened Plant Milk

1/2 cup Vegan Butter melted

8oz Creamed Corn

Three Bean Chili

Can of Kidney Beans

Can of Black Beans

Can of White Beans ( such as Northern, Navy or Cannelini)

1 cup of Onions chopped

2 cloves of Garlic

Can of Diced Tomatoes

Small can of Tomato Small Sauce (8oz)

1/2 cup of Water

2 tsp of Cumin Powder

2 -3 tsp of Chili Powder

2 tsp of Smoked Paprika

2 Bay Leaf

Few dashes of Liquid Smoke

Salt & Pepper to taste

1 1/4 cups of shredded Vegan Cheddar Cheese (I like Follow Your Heart and Violife)

Directions

1. On med - high heat, sauté the Onion until translucent. Optional: Add 2 chopped Vegan Sausages and continue to cook for 4-5 minutes.

2. Add in the Garlic, Beans, Spices (except the Bay Leaf), Liquid Smoke and Diced Tomatoes and continue to cook on med - low heat for a 5-7 minutes.

3. Add in the Tomato Sauce, Water and Bay Leaf. Mix well, cover and let simmer for 30 -35 minutes stirring occasionally. Remove the lid for the last 10 minutes tohelp the Chili cook down

4. While the Chili is cooking mix together the ingredients for the Cornbread (combine the Dry first and then add in the wet) and set aside

5. Remove the Bay Leaves and pour the cooked Chili into a baking dish, top with shredded Cheese and then layer the Cornbread mixture on top

6. Bake at 400 for 25-30 minutes or until an inserted toothpick comes out dry from the cornbread

Serve with chopped Green Onions, Parsley and Vegan Sour Cream