Chili and Cornbread Casserole

• 1 can kidney bean
• 1 can Mexican-style tomatoes
• 1 package boca vegetarian ground beef or 12 lb ground beef, cooked
• 12 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)

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.

kidney bean, tomatoes, vegetarian ground beef, onion, chili powder, cayenne, vegetable oil, batter

Taken from www.food.com/recipe/chili-and-cornbread-casserole-38871 (may not work)