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CHILI CASSEROLE
2 cans vegetarian chili
1 package (1 1/8 oz.) Taco
Seasoning, optional
1/2 cup water
1 can whole kernel corn,
drained
1/2 c. chopped green pepper
1 can (1 lb.) chopped tomatoes
1 package (8 1/2 oz.) corn
muffin mix
1 can (2.8 oz.) French Fried
Onions
1/3 c. (1 oz.) grated Cheddar
cheese
Mix
together chili, taco seasoning, water, corn,
green pepper, and tomatoes in 2-qt. casserole dish.
Heat to boiling. Prepare corn mix according to
package directions, adding half the can of onions
to the mixture. Spoon mixture around outer edge
of mixture in casserole. Bake in preheated 400*
oven for 20 minutes. Top cornbread with cheese
and remaining onions. Bake 2 to 3 minutes longer.
Makes
6 servings
This recipe can be made vegan by substituting soy
cheese. Also, you will have to find a corn muffin mix
with no milk in its ingredients...and use water or soy
milk instead of milk when mixing it -- and omit the
egg called for on the box!
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