STREAMING NOW: No Reservations

Chili-Bean and Cornbread Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A Recipezaar 2005 adoptee. My daughter is vegetarian and this looks like a low fat, vegan casserole that would be quick and easy to prepare. From The Vegetarian Gourmet's Easy Low-Fat Favorites.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 7 x 11 inch baking pan, or spray with nonstick spray. (Do NOT substitute a 9 x 13 pan-- it's too big.).
  3. In a small skillet over medium heat, heat a small amount of oil or spray with nonstick cooking spray.
  4. Add onion and green pepper.
  5. Saute for about 5 minutes.
  6. Put onions and green peppers in a large bowl.
  7. Add chili sauce, brown sugar, dry mustard and garlic powder; mix well.
  8. Mix in beans and spoon into baking pan.
  9. Make corn bread topping (You could also substitute your own corn bread recipe, or a biscuit crust if you prefer.) In a small bowl, combine cornmeal, flour, baking powder and salt.
  10. Stir in 1/2 cup water, honey, and oil, mixing until moistened. Add remaining water if mixture is too thick to spread.
  11. Drop by spoonfuls onto bean mixture; then spread to cover completely.
  12. Bake, uncovered, until crust is firm, about 30 minutes.
  13. Let stand for 5 minutes.
  14. Serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: