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Chili Corn Casserole
By Deborah Toczek in the book “Regenerative Diet”
Yield: 6 servings
INGREDIENTS:
CASSEROLE:
·3 ½ cups steamed corn
·3 ½ cups steamed brown rice
·1 tsp garlic powder
·1 tsp crushed chili peppers
·1/8 tsp cumin
·3 cups homemade tomato sauce
·1 tsp cayenne
·½ cup green pepper (chopped)
·1 cup chopped onion
TOPPING:
·1 cup tofu
·1 cup homemade tomato sauce
·¼ cup chopped green pepper
DIRECTIONS:
Combine all casserole ingredients in a 2-quart casserole dish. Cover with topping. Place in oven at 150 degrees for 1 hour. Garnish with green pepper rings and mushroom slices.
Yield: 6 servings
INGREDIENTS:
CASSEROLE:
·3 ½ cups steamed corn
·3 ½ cups steamed brown rice
·1 tsp garlic powder
·1 tsp crushed chili peppers
·1/8 tsp cumin
·3 cups homemade tomato sauce
·1 tsp cayenne
·½ cup green pepper (chopped)
·1 cup chopped onion
TOPPING:
·1 cup tofu
·1 cup homemade tomato sauce
·¼ cup chopped green pepper
DIRECTIONS:
Combine all casserole ingredients in a 2-quart casserole dish. Cover with topping. Place in oven at 150 degrees for 1 hour. Garnish with green pepper rings and mushroom slices.
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