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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chili Cornbread Casserole   
    Categories: Casseroles, Vegetarian   
         Yield: 8 Servings   
      
         1 tb Olive oil (15 ml)   
       1/2 md Red onion (60 g); diced   
       1/4 c  Red bell pepper (30 g);   
              - diced   
       1/4 c  Green bell pepper (30 g);   
              - diced   
         3 cl Garlic (9 g); minced   
         1 tb Chili powder (7.5 g)   
       1/4 ts Cayenne pepper (0.5 g)   
     1 1/2 ts Sea salt (9 g)   
         1 ts Ground black pepper (2 g)   
         1 ts Ground cumin (2.5 g)   
         1 ts Dried oregano (1 g)   
        15 oz Can of black beans (425 g);   
              - drained, rinsed   
        14 oz Diced tomatoes (400 g);   
              - do not drain   
       1/2 c  Uncooked quinoa (85 g);   
              - up to 3/4 c (128 g) *   
     2 1/4 c  Vegetable broth (532 ml)   
     1 1/4 c  Vegan milk (300 ml)   
         2 ts Apple cider vinegar or   
              - white vinegar (30 ml)   
     1 1/4 c  Fine grain corn meal   
              - (150 g)   
         1 c  Bob's Red Mill Gluten Free   
              - 1-to-1 Baking Flour   
       1/2 ts Baking soda (3 g)   
         2 ts Baking powder (9.6 g)   
       3/4 ts Sea salt (4.5 g)   
         1    Vegan egg substitute   
       1/4 c  Vegan butter (44 g)   
         3 tb Sugar   
         3 tb Maple syrup (69 g)   
         1    Jalapeno; de-seeded,   
              - finely diced, plus slices   
              - for the tops   
      
   MMMMM--------------------------TOPPINGS-------------------------------   
              Vegan sour cream (optional)   
              Vegan cheese (optional)   
      
     Preparation time: 25 minutes   
     Cooking time: 65 minutes   
      
     Chili:   
      
     In a skillet/pan over medium heat, heat the oil. Add in the onion,   
     red bell pepper and green bell peppers. Saute for about 5 minutes   
     until the onions are golden and fragrant. Stir in the garlic for   
     about 30 seconds.   
      
     Add in the chili powder, cayenne powder, sea salt, ground black   
     pepper, ground cumin, and dried oregano. Stir to combine.   
      
     Add in the black beans, tomatoes and stir to combine again for about 2   
     minutes. Pour in all the uncooked quinoa and vegetable broth.   
      
     Bring to a boil, and then lower to a simmer. Cover slightly, and let   
     the chili cook down for 20 to 25 minutes. Stir every now and then.   
     See my note in the notes section about the quinoa. Prep the corn   
     bread while it simmers.   
      
     Remove from heat. Stir again, ensuring the quinoa is fully cooked   
     through. Spread the chili into a flat layer and proceed to the   
     cornbread topping.   
      
     Cornbread:   
      
     Preheat oven to 400?F/200?C.   
      
     Mix the vegan milk and apple cider vinegar together. Let sit for at   
     least 3 minutes to create a vegan buttermilk.   
      
     In a large bowl, mix the cornmeal, Bob's Red Mill Gluten Free 1-to-1   
     Baking Flour, baking soda, baking powder and sea salt together. Set   
     aside.   
      
     In the same container as the vegan milk mixture (just to avoid using   
     extra containers), mix all the wet ingredients (egg replacer, vegan   
     butter, sugar and maple syrup) together slowly to incorporate, then a   
     bit quicker to mix together properly. Pour the wet ingredients into   
     the dry and mix until fully combined & smooth. The batter should be   
     thick but pourable.   
      
     Stir in the diced jalapeno.   
      
     Pour the batter over the chili in the skillet/casserole dish and   
     using a spatula, smooth down the top into an even layer. Or if you   
     want you can dollop it into like biscuits.   
      
     continued in part 2   
      
   MMMMM   
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