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Happy Monday morning!! It is CHILLY here this morning! I’m already thinking about some soup or stew for supper tonight. Or maybe some Cowboy Pie. Cowboy Pie is like having cornbread and chili with cheese all in one baking dish. I’m thinking that it just might be perfect for a coldy, windy day like today is promising to be. We have a wood stove in our living room and I’m picturing a bowl of nice hot Cowboy Pie in my hands while I sit on the couch and warm up by the fire. We don’t like to eat in the living room because that’s where the TV is, but I think we may make an exception tonight.
This recipe is another one that is just right for making with the kids. Even the littlest ones can help to open packages of cornbread and cans of beans! Let them stir the ingredients together, too. Let them see how they can transform a bag or box of powder into a batter. Or, if you’re making your own cornbread, help them measure out the ingredients and let them go to town getting it all mixed together! Whatever you think they can do, they can more than likely do a lot more. You just have to give them the opportunity to try.
The PPK has a great tried and true cornbread recipe for making your own. It’s not too sweet for our recipe and it turns out every time. You can find it here. If you want to just use a cornbread mix, look for Martha White, Bob’s Red Mill, Trader Joe’s, or Gluten-Free Pantry brands. There are others I’m sure. Those are just the ones I can think of off the top of my head.
- 2 cornbread mixes (either box, bag or homemade)
- 1 package vegan hamburger (I’ve really been digging the Kroger brand!)
- 1-2 cans kidney beans
- 1 can or package frozen corn
- 1 can Rotel
- 1 package Daiya cheeze (or 1/2 bag cheddar and 1/2 bag mozzarella)
- Tofutti Sour Cream
- chili powder, garlic powder, onion powder or minced onion, salt and pepper – all to taste, really
- Pre-heat oven to 350°
- Spray a 9×13 pan
- Brown fake meat (I season it with garlic, salt and pepper)
- Put half of your cornbread (mixed, of course) in the baking dish
- Put the browned “meat” on top
- Sprinkle half of the cheeze
- Mix the beans, corn and Rotel in a bowl. Season to taste and add on top of “meat” and cheeze
- Top with remaining cornbread
- Bake for about 20 mins
- Add other half of the cheeze to the top and continue baking until Daiya is melted and casserole is heated through (roughly 30-35 mins total)
- Serve in a bowl and top with a dollop of Tofutti Sour Cream
Comfort food, peeps! That’s how it’s done!! I added some Louisiana hot sauce to mine. Perfect!!! The boys really liked it. Especially SWB. He LOVES chili! I think it could also benefit from a little more moisture. Maybe by way of some tomato. My kids would NEVER let me get away with adding some stewed tomatoes to anything, but I think it would be awesome in this. I barely got away with the Rotel!
If you try this recipe with your family, let me know how it turned out! Did you make any changes? Did they love/hate it? I’m always interested to hear how my recipes turned out for other families.
Don’t forget to find me on Facebook, Twitter and Pinterest!! Subscribe to my blog so you don’t miss the weekly vegan recipes. I think next Monday will be the pumpkin flavored marble cake we had this weekend.