Chili And Cornbread Casserole

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 can kidney bean
• 1 can mexican-style tomatoes
• 1 package boca vegetarian ground beef or 1/2 lb ground beef, cooked
• 1/2 cup chopped onion
• 2 -3 teaspoons chili powder
• 1 -2 dash cayenne
• 1 teaspoon vegetable oil
• cornbread batter, enough for an 8 x 8 pan (i used a half recipe of laura divine's buttermilk cornbread #11420)

Recipe

• 1 preheat oven to 400.
• 2 heat boca crumbles in microwave for one minute (skip this step if using ground beef) heat the oil in a skillet.
• 3 saute onion in oil until translucent.
• 4 add boca crumbles or ground beef, tomatoes and beans to the skillet.
• 5 add chili powder and cayenne.
• 6 cook until heated through.
• 7 pour chili into a 2.
• 8 5 liter casserole dish.
• 9 spread cornbread batter over chili.
• 10 bake 20 minutes or until cornbread is lightly browned and a toothpick inserted into the cornbread comes out clean.