Chili and Cornbread Casserole

INGREDIENTS:

* 4 15 ounce cans kidney beans, well drained
* 2 cups vegetarian ground beef substitute
* 1 cup corn
* 2 15 ounce cans tomato sauce
* 2 tbsp chili powder
* 1/4 tsp cayenne pepper
* 1/3 tsp salt
* 1/2 tsp onion powder
* 1/2 tsp garlic powder
* 1/2 tsp cumin
* 2 cups cornmeal
* 1 1/2 cups whole wheat flour
* 1 tbsp baking powder
* 2 cups soy milk
* 1/4 cup vegetable oil
* 1 tbsp maple syrup

PREPARATION:
Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.

In a separate bowl, combine the cornmeal, flour and baking powder.

Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined.

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

You could also make this recipe using leftover chili or canned vegetarian chili.

Recipe from Jolinda Hackett from About.com