Chilli corn caserole

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.