Prep 20 mins
Cook 30 mins
Recipe from Food for Life, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond. I'm sure you could add veggies to it.
- 2 cups soymilk
- 2 tablespoons vinegar
- 6 cups chili beans, with juice
- 2 cups cornmeal
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons oil
- Preheat oven to 400°F.
- Combine the soymilk and vinegar and let stand 5 minutes or more.
- Heat the beans until very hot, then pour into a 9- x 12-inch baking dish.
- Mix the dry ingredients in a large bowl, and add the soymilk mixture and oil. Stir just to mix, then pour over the hot beans, and bake until the bread is set and golden brown, about 30 minutes.
I enjoyed it, but if my family could give it negative stars, they would. Very bland, and too much cornbread. If I was going to make it again, I would use the Marie Callendar cornbread, and just follow the recipe on the package.
I used canned organic chili and added a lot of veggies... I thought the cornmeal top was bland but couldnt figure out what to put in it to make it better
This is a really yummy recipe, we've enjoyed it a few times! Warning: the cornbread part is very very thick! The actual recipe FOR the chili beans is in Dr. Barnard's book, and using dry beans makes the whole process a bit time-intensive. But you could use 6 cups of leftover chili just as well.