Potatoes and Chili are one of the most comforting pairs that you can get in a bowl and this dish takes it to the next level! With a crispy topping of corn bread and vegan cheese au gratin, Loma Linda’s vegan chili makes a statement in this Chili potato Casserole.
1 can Loma Linda 5 Bean Chili
1 packet of Vegan Corn Bread mix (approx. 8oz)
2 medium potatoes, cut into cubes
A knob of butter (for greasing the dish)
1 cup Vegan cheese (we used Go Veggie’s cheese)
1 Jalapeno, finely chopped (optional)
Fresh Coriander, finely chopped (for garnish)
Preheat the oven at 375F. Grease an oven proof dish with a knob of butter.
In a bowl, mix the chopped potatoes with Loma Linda’s 5 chili bean and ½ cup of vegan cheese. Pour this mix in the greased oven dish and leave some space on top for the corn bread mix.
Bake the dish for 20 minutes so the potatoes get cooked half way.
Meanwhile prepare the corn bread mix as per instructions on the pack. Add chopped Jalapeno in the mix if you like your corn bread spicy.
After 30 minutes, remove the dish from the oven and add the corn bread mix on top and bake for another 15 minutes or till the corn bread crisps up on top.
Remove the dish from the oven and sprinkle the leftover cheese. Bake for another 5 minutes. Sprinkle coriander on top and serve immediately.
Tip – To reduce the cooking time, microwave potatoes for 2-3 minutes before mixing with the chili. In this case, you can straightaway add the corn bread mix on top of the potato chili mix and bake till the corn bread forms a crust and cut down the cooking time by half.
For a variation, try using frozen hash browns or mashed potatoes in this dish.