VEGAN CORNBREAD CHILI
CORNBREAD:
15 oz box of cornbread mix (I used trader joes)
15 oz can whole kernel corn
Flax egg
Splash of almond milk
Dash of Tabasco sauce
CHILI:
2 cups cooked brown jasmine rice
2 15 oz cans white beans
3/4 can salt-free tomato sauce
2 tablespoons Ethiopian seasoning powder
INSTRUCTIONS:
Prepare Chili:
* Combine cooked rice with two 15 oz cans (or 4 cups of cooked) drained white beans
* Add tomato sauce & seasoning powder
* Pour into deep glass baking dish & set aside
* Prepare flax egg
(for 10 minures soak 1 T ground flax seed in 2 1/2 T water)
Prepare cornbread batter via:
* Drain canned corn, then blenderize into cream corn
* Combine cream corn & cornbread mix
* Add flax egg & almond milk to get a thick batter
* Add dash of Tabasco
* Spoon batter atop chili in casserole dish
* Bake at 350 for 35-45 minutes