Vegetarian Frito Chili Cornbread Slab Pie

The flavors of chili, beans, and cornbread come together in this tasty and filling vegetarian frito chili cornbread slab pie. Both vegetarians and non-vegetarians will find this to be a filling and cozy dinner because the Fritos give the top layer a crispy texture.

Ingredients:

• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup shredded cheddar cheese
• 1 cup Fritos corn chips
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk or non-dairy alternative
• 1/4 cup vegetable oil
• 2 tablespoons honey
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Sour cream and chopped green onions for garnish

Instructions:

Set the ovens temperature to 375F 190C

Kidney beans, black beans, corn, onions, bell peppers, tomatoes, and shredded cheddar cheese should all be combined in a big bowl

Blend thoroughly

In a baking dish, distribute the bean and vegetable mixture equally

Scatter Fritos corn chips on top of the mixture of beans

Cornmeal, flour, baking powder, salt, milk, vegetable oil, honey, cumin, chili powder, garlic powder, onion powder, and cayenne pepper should all be thoroughly mixed in a separate bowl

Evenly cover the entire surface of the bean and Frito layer by pouring the cornbread batter over it

Bake for 25 to 30 minutes, or until the cornbread is cooked through and golden brown, in a preheated oven

Take it out of the oven and allow it to cool down a little before slicing

Add chopped green onions and dollops of sour cream as garnish

Enjoy and warm up