Vegan Chili Casserole
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn, drained
1 cup vegetable broth
2 cups masa harina (corn flour)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegan butter
1 cup unsweetened non-dairy milk
2 cups shredded vegan cheese
Preheat the oven to 375°F (190°C).
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, bell peppers, and jalapeño pepper and sauté for another 2-3 minutes.
Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper and stir to combine.
Add the crushed tomatoes, black beans, kidney beans, corn, and vegetable broth. Bring to a simmer and cook for 10-15 minutes, until the flavors have melded and the chili has thickened slightly.
While the chili is cooking, make the masa biscuit topping. In a large bowl, whisk together the masa harina, baking powder, and salt. Cut in the vegan butter until the mixture resembles coarse sand.
Add the non-dairy milk and stir until the dough comes together. It should be soft but not too sticky.
Roll the dough out to a thickness of about 1/2 inch. Cut into circles or other shapes as desired.
When the chili is done, transfer it to a large casserole dish. Sprinkle the shredded vegan cheese over the top.
Place the masa biscuit shapes on top of the cheese, leaving some space between them.
Bake for 20-25 minutes, until the cheese is melted and the biscuits are lightly browned.