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In a 9x9 casserole dish, add all of the ingredients under "for the chili" and mix well. Add 1 1/2 cups of water and mix in, and even out the mixture
Place in a pre-heated oven at 400 degrees F, and cook for 35 minutes. Meanwhile make your cornbread mixture, and keep ready.
Mix all your dry ingredients, cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.
Add in your pickled Jalapenos and cheddar shreds and mix, and let the mixture sit for five minutes to see if you need more non-dairy milk.
Take the chili casserole out of the oven and the lentils by now should be al dente, or just about done.There should be barely any liquid in the mixture. If it's too liquidy, then bake for another 10 minutes.
-Spread the cornbread mixture over the casserole, and even it out with a spatula, spread the sliced jalapenos on top.
Put the casserole back in the oven to bake for another 25-30 minutes, check if the cornbread is done in the center and the sides are startng to turn golden, thats when the casserole is done.
Take the casserole out and cool for 5-10 minutes, and just take large helpings and enjoy!