Mexican

Vegan Chili Cornbread Pie is for Dinner.

Vegan Chili Cornbread Pie takes 45 minutes to prepare.

Vegan Chili Cornbread Pie takes 75 minutes to cook.

Vegan Chili Cornbread Pie makes 15 servings.

The ingredients for Vegan Chili Cornbread Pie are:

**For Chili:

1 TBSP Canola Oil
1 large onion, finely chopped
*1 jalapeno, chopped (*optional)
2 large sweet potatoes, peeled and shredded

1 can pinto beans, drained & rinsed
1 can red kidney beans, drained & rinsed
1 can black beans, drained, rinsed, and mashed
2 cans petite diced tomatoes
1 cup vegetable broth

2 TBSP ground cumin
2 TBSP chili powder
1 TBSP crushed red pepper flakes
1 TBSP paprika
1 TBSP oregano
1/2 tsp sea salt
1/2 tsp black pepper

2 TBSP tomato paste
1 TBSP vegemite, marmite, or soy sauce
*2 TBSP all-natural peanut butter (*optional)
2 TBSP minced garlic in water
juice of one lemon
2 TBSP apple cider vinegar

**For Cornbread Crust:

1 1/2 cups corn flour (harina de maiz)
1 cup quinoa flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

2 TBSP white distilled vinegar
2 TBSP olive oil
1 cup almond milk
2 TBSP agave nectar
1 3/4 cups water

Here is how you make Vegan Chili Cornbread Pie:

Prepare Chili first. Heat canola oil in a large stockpot, then add chopped onion and jalapeno. Cook for 5 minutes, stirring often, then add the shredded sweet potato, dry spices, lemon juice, and vinegar. Cook for another 3 minutes, stirring often, then add the tomato paste, minced garlic, vegemite, and peanut butter. Cook for 2 minutes, then add tomatoes, beans, and broth. Simmer for 30 minutes, stirring occasionally.While Chili is simmering, preheat oven to 350 degrees. Sift together corn flour, wheat flour, quinoa flour, baking soda, baking powder, and salt in large bowl. In small bowl, mix olive oil, white vinegar, and almond milk. (Yes, it will separate a bit because of the oil...so quickly add it to dry ingredients once mixed.) Mix dry ingredients with wet, then begin adding water and mixing until batter is a pourable, smooth consistency. If desired, coat your baking dish lightly with non-stick cooking spray or oil.Pour half of the cornbread mixture into the baking dish. When Chili has simmered 30 minutes, I recommend straining it through a strainer with large holes so it's not too soupy, then spooning into baking dish, covering cornbread batter completely. Then spread remaining cornbread mixture over the top.Bake for 45 minutes.Serving Size: 15 servings (9x13" baking dish, cut into 15 equal portions)Number of Servings: 15Recipe submitted by SparkPeople user NATKITA.

The nutritional information for Vegan Chili Cornbread Pie is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 296.2

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 432.4 mg
• Total Carbs: 52.1 g
• Dietary Fiber: 9.2 g
• Protein: 10.8 g

Vegan Chili Cornbread Pie is Mexican cuisine.

The dietary needs meet for Vegan Chili Cornbread Pie is Vegan