Slow-Cooker Bean & Cornbread Casserole (5-6 servings

Name: Slow-Cooker Bean & Cornbread Casserole (5-6 servings
Ingredients: 1 large green or red bell pepper; 1 large sweet or white onion; 3 cloves garlic (or more, if you’re a garlic fiend!); 1 can (16oz) red kidney beans (drained and rinsed); 1 can (16oz) pinto beans (drained and rinsed); 1 can (16oz) black beans (drained and rinsed); 8-10 oz tomato sauce; 16 oz diced tomatoes with chilies; 1/2 can cream corn; 2 t chili powder (I used a “NM” blend, but any kind will work); 1 t pepper; 2 t salt; 1 t hot sauce; 1/2 cup yellow corn meal; 1/2 cup AP flour; 1 1/4 t baking powder; 1 t salt; 1 T sugar; 3/4 cups non-dairy milk; 1 egg replacer mix of choice; 1 1/2 T vegetable oil; 1/2 can cream corn

Slow-Cooker Bean & Cornbread Casserole (5-6 servings was pinched from <a href="http://thatwasvegan.wordpress.com/2011/12/21/slow-cooker-bean-and-cornbread-casserole/" target="_blank">thatwasvegan.wordpress.com.</a>

INGREDIENTS

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1 large green or red bell pepper

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1 large sweet or white onion

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3 cloves garlic (or more, if you’re a garlic fiend!)

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1 can (16oz) red kidney beans (drained and rinsed)

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1 can (16oz) pinto beans (drained and rinsed)

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1 can (16oz) black beans (drained and rinsed)

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8-10 oz tomato sauce

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16 oz diced tomatoes with chilies

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1/2 can cream corn

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2 t chili powder (I used a “NM” blend, but any kind will work)

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1 t pepper

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2 t salt

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1 t hot sauce

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1/2 cup yellow corn meal

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1/2 cup AP flour

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1 1/4 t baking powder

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1 t salt

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1 T sugar

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3/4 cups non-dairy milk

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1 egg replacer mix of choice

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1 1/2 T vegetable oil

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1/2 can cream corn

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