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