Chili and Corn Biscuit Casserole

Last night we made a chili sandwiched between two layers of cornbread, topped with cheddar teese and blue corn chips. It was really yummy. The recipe is from The Voluptuous Vegan by Myra Kornfield and George Minot. I love this book, but be forwarned, the recipes generally take a long time to prepare. The chili is made from dried ancho, chipolte, and pasilla peppers, sundried tomatoes, ground seitan, onions, garlic, pinto and anasazi beans.

I probably could have pulled this one out in about an hour and a half but I was playing with my new electric pressure cooker (a birthday present from my mom). I decided to do the water cooking test to test out the seal. I didn't realize how long it would take for that much water to come to a boil. So, getting the beans started took about 30 minutes longer than I had intended. And then my second mistake was to not realize that I was to do a natural release of pressure on the beans which takes about 15 minutes. So, dinner didn't come out of the oven till 8:30. That's late for us. Total time for me was about 3 hours. Oops. It was nice to be able to cook the dried beans in 6 minutes, plus release time. And they tasted awesome.

The recipe called for a deep 9x7 casserole. I didn't really have a dish that fit that so I poked around the house and found this disposable casserole in a cabinet. It was a deep 9x9.