Vegan Chili and Cornbread Casserole

Ingredients

• 3 Cups cornmeal
• 3 Cups all-purpose flour
• 2 Tablespoons baking powder
• 2 Cups soy milk or other milk substitute
• 1/4 Cup vegetable oil
• 1/4 Cup maple syrup
• Cooking spray
• 3 Cups soy chorizo or other ground beef substitute, crumbled
• Three 15-ounce cans red kidney beans, drained
• One 15-ounce can corn, drained
• 1 red bell pepper, chopped
• One 24-ounce can tomato sauce, preferably organic
• 2 Tablespoons chili powder
• 1 Teaspoon salt
• 1 Teaspoon cayenne
• 1/2 Teaspoon ground cumin
• 1 Tablespoon butter, melted (optional)

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