1 pound “beef” soy crumbles
1 medium onion, chopped
1 14.5-ounce can diced tomatoes with green chilies
1 15-ounce can black beans, drained and rinsed
2 cups frozen mixed pepper strips (half a 16-ounce package) OR 1 fresh red or green bell pepper, chopped
1 teaspoon ground cumin
1 ½ teaspoons chipotle or regular chili powder
½ teaspoon garlic salt
1 cup shredded soy cheddar cheeze (4 ounces), divided

Topping:
Ener-G Egg for 1 egg
¼ cup soy milk
½ cup vegan biscuit mix
½ cup yellow cornmeal

Preheat oven to 400 degrees. Coat a 3-quart casserole with nonstick cooking spray.

Coat a large skillet with nonstick cooking spray. Over medium-high heat, cook ground soy crumbles 3 minutes. Add onion, cook 3 minutes. Stir in diced tomatoes, beans, frozen pepper strips, cumin, chili powder and garlic salt; simmer 4 minutes.

Remove from heat; stir in ½ cup of the soy cheeze; spoon into prepared casserole dish.

In a bowl, whisk Ener-G Egg, soy milk, biscuit mix and cornmeal until blended. Stir in remaining soy cheeze; drop spoonfuls of cornmeal mixture on top of chili mixture. Bake for 20 minutes or until topping is golden. Makes 6 servings.

Per serving: 325 calories 10 grams fat 36 grams carbohydrates