Cheesy Mushroom and Black Bean Chili Casserole topped with Oat-Walnut Cornbread

As we get further into November, the temperatures are dropping and nights are downright cold.  I have been craving warm and hearty dinners.  Stick-to-your-ribs kind of meals that can be considered comfort food.  So I got to work in the kitchen, and this chili casserole was born.  Hearty mushrooms, beans, and peppers make this a hearty meal.  The Cheesy/ tomato-y/ flavorful sauce they are in make this chili bursting with flavor and will leave you wanting seconds, trust me.  And of course, there are is some chopped kale, because it is my motto that everything is better with kale.  And if I haven't made your mouth water yet, this dish is baked with cornbread on top!  Hello!

I love mushrooms.  Really can't get enough.  They offer a meaty texture while also adding amazing depth of flavor and are super nutritious.  When I am using mushrooms as a "meaty" texture, I dice them as opposed to slicing them.  This technique gives them some bulk when cooking them as opposed to slicing.  Sliced mushrooms makes for a dense dish, whereas diced mushrooms allows for a lighter texture.  And when you are making a chili casserole, it is going to be a dense dish already, so little techniques like dicing mushrooms helps!

I titled this dish "cheesy", although there is no dairy in this dish.  Or any fake cheese products.  My secret to the cheesy, creamy texture is nutritional yeast.  Now I know many of you are scratching your heads thinking "what the  heck is nutritional yeast?!"  Just trust me on this one.  Nutritional yeast is basically deactivated yeast strain that is used to add a cheesy-ness to food, without adding dairy.  It also adds a slew of health benefits, but all that is really important to know is it adds an amazing cheese flavor! 

This dish is prepared in two steps.  First, you prepare the chili and then add the cornbread topping. The chili is absolutely delicious on its own, and if you are pinched for time or just craving a bowl of classic chili you can stop after making it and eat it with a bit piece of crusty bread.  Delicious.  But the cornbread topping is really, really good.  Did I mention it is made with oats and walnuts?  Yup, it's pretty awesome.

To make the cornbread topping, you don't need to go out and buy oat flour and walnut meal.  Simply throw the oats and walnuts in your food processor and blend until a rough flour forms!  Easy as that. While making the cornbread topping, preheat your oven so you're ready to bake.  Nick (my boyfriend) loves this meal not only because it's delicious, but it's really easy to make and involves little clean up. Who doesn't love a one pot meal?!

This casserole smells delicious while baking and really will warm you up while satisfying your belly as well as your taste buds.  Kick off your weekend with this creamy - dreamy meal!  I'll be eating leftovers today before heading down to Maryland with Nick to visit my Uncle.  Hope you have a fun weekend and check back monday for a no fuss peanut butter treat!

Cheesy Mushroom and Black Bean Chili Casserole topped with Oat-Walnut Cornbread

Dairy free, gluten free, vegan

For the chili:

2 Tbsp extra virgin olive oil

24 oz diced baby bella mushrooms

2 15 oz cans beans of choice, rinsed (I used black beans and pinto beans)

1 onion, chopped

1 hot red pepper, finely chopped

1 green pepper, diced

4 cloves of garlic, minced

2 Tbsp chili powder

1 1/2 tsp cumin

3/4 tsp ginger

1 Tbsp spicy yellow mustard

1 1/2 tsp salt (or to taste)

black pepper, to taste

1/2 cup nutritional yeast

1 24 oz can tomato puree

2-3 cups dino kale (big veins removed and chopped)

For the cornbread:

1 c cornmeal

1/2 cup walnuts (ground into walnut meal)

1/2 cup old fashioned oats (ground into oat flour) (make sure certified gluten free if necessary)

1 Tbsp baking powder

2 Tbsp ground flax seeds

1/2 tsp salt

2 Tbsp maple syrup

2 Tbsp coconut oil, melted

1 cup non-dairy milk of choice (I used soy milk)

Directions:

1.  Sautee onions and peppers in olive oil on medium - low heat for about 10 minutes, or until onions are translucent.  Add garlic.  Cook for 30 seconds and add mushrooms and salt.  Cook on medium heat for about 10 minutes, or until mushrooms are tender.  

2.  Add spices, tomato puree, nutritional yeast, and kale.  Cook uncovered on low heat for about 30 minutes.  

3. Pour chili into an oven safe casserole dish (I use a clay one), and set aside.  Preheat oven to 400. 

4. To make the cornbread topping, pulse walnuts and oats in a food processor for about a minute.  You should have a slightly clumpy flour consistency.  Add to a bowl with cornmeal, baking powder, and salt.  Mix in melted coconut oil, maple syrup, and milk.  

5. Spoon mixture over chili and spread so it completely covers the chili.  Bake in preheated oven for 30-35 minutes.  Cornbread will be slightly golden on top and should have risen considerably.  Let cool for 5-10 minutes before serving.