Jalapeno Chili Cornbread Casserole

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the Chili:

2 cloves garlic minced

¼ cup chopped onion

½ red bell pepper chopped

½ cup ( 90 g) Split red lentils use ⅓ cup if you like less lentilly chili

15 oz can black beans or 1.5 cups cooked beans

1 tbsp chili powder blend

½ tsp ground cumin

1 tsp ground oregano

½ tsp onion powder

2 cups ( 480 g) diced canned tomatoes or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well.

½ tsp salt

¼ tsp black pepper

subheading: For the Cornbread:

2 tbsp ( 29.57 ml) maple syrup

2 tbsp ( 29.57 ml) oil

¾ cup ( 177.44 ml) non-dairy milk Such as almond , oat, soy or light coconut

1 tsp vinegar

subheading: Dry Ingredients:

½ cup ( 62.5 g) all purpose flour

¾ cup ( 119.25 g) Medium grain cornmeal or fine grain or grits

1 tbsp cornstarch or tapioca starch

½ tsp salt

1 ½ tsp baking powder

¼ tsp baking soda

2 tbsp chopped pickled jalapaneo

¼ to ⅓ cup ( 28 g) of vegan cheddar shreds or use 1 to 2 tbsp nutritional yeast

1 jalapeno thinly sliced for topping

Directions at veganricha.com

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