A favorite for years, this can be made ahead of time, cooked, frozen, and reheated when needed.
Recipe Source: Vegan in
Yield: 25 three-ounce servings
In a heavy stock pot, place cold water, corn meal, and red pepper flakes and cook, stirring until mixture is thick (about 10 minutes) and has come to a boil.
Preheat the oven to 350°.
Place beans in a food processor or buffalo chopper and mash until chunky. Heat a stock pot and spray with oil. Saut� onions, celery, bell pepper, and garlic until soft. Add tomatoes, chili powder, and corn and heat, stirring until all items are well-combined and hot. Grease a steam table pan and spread 75% of the cornmeal mixture on the bottom and sides. Fill with the bean mixture and top with the remainder of cornmeal mixture. Bake in an oven at 350°For 35 minutes, or until crust is golden brown and beans bubble.
Total calories per serving: 257. Total fat as % of Daily Value: 3%. Protein: 9 gm. Fat: 2 gm. Carbohydrates: 46 gm. Calcium: 41 mg. Iron: 3 mg. Sodium: 51 mg. Dietary fiber: 8 gm.