Cornbread-Topped Chili

What do you serve if you don’t want dairy or meat for dinner? Rena’s one-pan cornbread-topped chili is a delicious parve dinner with an added secret ingredient for some extra protein. This is a full meal in a pan and it’s a little different than usual- enjoy!

Get the recipe:

Vegetarian Chili
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 Gefen Cumin
1 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder

Get the full recipe for Cornbread-Topped Chili!

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