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Parve
Easy
1 Hour, 30 Minutes
Diets 
A filling all-in-one-pan meal for days when you don’t want meat but also don’t want to stand in the kitchen slaving away. Tofu replaces meat in this chili, and you can’t even tell it’s in there!
1 (10.5-ounce/300-gram) package tofu, frozen then defrosted
1 (15-ounce) can black beans
1 (15-ounce) can white beans
1/2 (15-ounce) can corn
28 ounces Tuscanini Crushed Tomatoes
1 cup water
1 tablespoon paprika
1 and 1/2 teaspoons Pereg Cumin
1 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder
1 tablespoon unsweetened cocoa powder, such as Gefen
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon coconut sugar or brown sugar
3/4 cup Glicks Flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 tablespoon baking powder
2 tablespoons oil
3/4 cup milk, non-dairy milk, such as Gefen Almond Milk, or water
1 egg
1/4 teaspoon salt
Squeeze out liquid from the tofu and crumble it.
Preheat oven to 375 degrees Fahrenheit.
Mix all the chili ingredients together in a large baking dish. Cover and bake one hour. Right before the hour is up, mix together the cornbread ingredients.
Uncover the chili and give it a mix. Then pour the cornbread batter evenly over the top.
Bake uncovered 20 to 25 minutes.
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Thank You Rena and Kosher.com for making supper for us again!!!!! keep them coming Rena
I made this for supper and it was a hit. I used three different kinds of beans and also lentils and corn. For the cornbread part i doubled the recipe and made little muffins just to be on the safe side. It was all devoured!