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    Hummusapien » Recipes » Lunch and Dinner » Chili Cornbread Casserole

    ★★★★★ from 11 reviews

    Chili Cornbread Casserole

    Published Oct 14, 2019 · Modified Nov 7, 2022 · by Alexis Joseph · 46 Comments

    Jump to Recipe

    Hearty vegetarian chili topped with cornbread, this cozy Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at it's finest. Vegan and gluten-free option.

    Could there be anything more wonderfully fall-ish than a veggie chili cornbread casserole? I meeeeeeean...

    Don't act like you don't want dive right into this cozy cornbread situation. Just like my beloved white bean chili, it's comfort food that's packed with veggies and most definitely a meal in a bowl. Let's DO THIS.

    We shall not let the mildly lengthy ingredient list today intimidate us. This chili comes together in a jiffy, good people. Have trust.

    Hearty vegetarian chili topped with cornbread, this cozy Vegan Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at it's finest. Vegan and gluten-free option.

    I haven't posted a chili recipe in a minute, but whenever I make chili, I 100% make cornbread with it. Totally required and not at all optional.

    But why not make it all in one so every bite of chili has the perfect amount of cornbready greatness, too?

    This Jalapeño Skillet Cornbread is my staple recipe and my inspiration for today's version. It's ridic! And all this messy cornbread chiliness is healthy, too.

    We're doing good good things for the body, here.

    Hearty vegetarian chili topped with cornbread, this cozy Vegan Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at it's finest. Vegan and gluten-free option.

    I gotta say that this chili recipe is THE perfect staple chili recipe. It's full of spice but not spicy and just robust and veggie-forward and all around killing it.

    Tomato paste adds concentrated umami flavor and smoked paprika adds lovely depth of flavor. Don't you skip it!

    Hearty vegetarian chili topped with cornbread, this cozy Vegan Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at it's finest. Vegan and gluten-free option.

    I think you're gonna like this. I think you're gonna love this. You, your kiddos, your romantical partner, your doggy. The whole fam is invited to get all up in this one pot chili cornbread casserole wonder.

    And don't get me started on the leftovers. Ohhhhh, the leftovers. They're like fifteen times better.

    Hearty vegetarian chili topped with cornbread, this cozy Vegan Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at it's finest. Vegan and gluten-free option.

    Now should we make badass some chili moves or WHAT?

    Cozy cozy cozy.

    Print
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    Chili Cornbread Casserole Recipe

    ★★★★★ 5 from 11 reviews
    • Author: Alexis Joseph
    • Prep Time: 15 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 6-8 servings 1x
    • Category: Main Meals
    • Method: Stovetop + Oven
    • Cuisine: American
    Print Recipe
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    Description

    Hearty vegetarian chili topped with cornbread, this cozy Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at its finest. Vegan and gluten-free option.


    Ingredients

    Units Scale

    For the chili:

    • 1 tbsp extra virgin olive oil
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 2 carrots, diced
    • 2 celery stalks, finely diced
    • 1 bell pepper, diced
    • ¼ cup tomato paste
    • 1 ½ tbsp chili powder
    • 2 tsp cumin
    • 1 tsp smoked paprika
    • 1 tsp oregano
    • ¾ tsp salt, to taste + freshly ground black pepper
    • 1 (28 oz.) can diced tomatoes, with juices
    • 1 (15 oz.) can black beans, drained and rinsed
    • 2 (15 oz.) can kidney beans, drained and rinsed (can do half chickpeas)
    • 1 cup water

    For the cornbread topping:

    • 1 tbsp ground flax seeds + 3 tbsp warm water (can sub 1 egg)
    • 1 ¼ cups almond milk + 2 tsp apple cider vinegar
    • 1 ¼ cups whole grain cornmeal
    • ¾ cup white whole wheat flour (sub all-purpose gluten-free flour if necessary)
    • 1 tbsp baking powder
    • 1 tsp kosher salt
    • ⅓ cup avocado oil or coconut oil, melted
    • 2 tbsp maple syrup

    Instructions

    1. Heat oil in an oven-safe dutch oven* medium heat. Add onion, garlic, and a pinch of salt and sauté until soft, about 5 minutes.
    2. Add carrots, celery, and bell pepper and sauté for another 7 minutes, or until softened. Add tomato paste, all spices, salt, and pepper, stirring for a minute.
    3. Add tomatoes with juice, all beans, and water, stirring to combine. Increase heat to medium-high. Once boiling, reduce heat and simmer, uncovered, for 15 minutes while you make the cornbread. Taste for seasoning before you pour batter on top!
    4. Preheat oven to 400F. Mix together flax and water in a small bowl and set aside. Add almond milk and vinegar to a liquid measuring cup and set aside.
    5. Whisk together all the dry ingredients (cornmeal, flour, baking powder, and salt) in a large mixing bowl. Add almond milk mixture, flax mixture, oil, and maple syrup, stirring until just combined. Do not over-mix.
    6. Pour batter on top of chili. Bake for about 20-22 minutes or until a fork comes out clean. Let her rest for 15 minutes before devouring!

    Notes

    *If you don't have a dutch oven, you can cook the chili in a pot and transfer to a 2-3 qt. casserole dish prior to baking.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    bowl of chili with cornbread topping

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Morgan Beasley says

      October 08, 2021 at 3:34 pm

      Is there a way I can use applesauce instead of oil to make it oil free?

      Reply
      • Alexis says

        October 09, 2021 at 6:10 pm

        I haven't tried it so I can't say for sure! I find applesauce makes it gummy, maybe try half oil half applesauce if possible?

        Reply
    2. Kim says

      January 31, 2021 at 6:43 pm

      10/10 🙌 This is so delicious, and comforting. Easy to put together and we can eat it several nights in a row without even remotely getting sick of it.

      ★★★★★

      Reply
      • Alexis Joseph says

        February 02, 2021 at 5:05 pm

        Such a yummy dinner, right?!

        Reply
    3. Emily says

      January 04, 2021 at 12:57 am

      We made this tonight and it was so delicious! My two year old kept saying “mommy this is really yummy”!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 05, 2021 at 4:27 pm

        Awww how sweet! Thanks a ton, Emily 🙂

        Reply
    4. Maureen says

      January 01, 2021 at 2:21 pm

      I meant to comment on this months ago, it’s my favorite meal! My non-vegan dad loves it so much that I invite him over every time I make it (which is every week, haha!) The heat level depends a lot on what chili powder you use. I err on the side of caution and use a touch less chili powder if I’m using a different brand, because it’s also delicious served with sriracha if it ends up a touch on the bland side! It’s soo yummy served with fresh cilantro and vegan sour cream or avocado! Thanks for the awesome recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 05, 2021 at 4:56 pm

        Awwww, how sweet! I agree about adding hot sauce--always a good idea. Thanks, Maureen!

        Reply
    5. Emma says

      October 24, 2020 at 10:16 am

      This was lovely. Thank you so much for the recipe. Made so many leftovers!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 24, 2020 at 12:41 pm

        Amazing, thanks Emma!

        Reply
    6. April Uranga says

      October 21, 2020 at 4:34 am

      Hi!!! This looks delish!!! I was wondering if the flax seed is a necessary ingredient. I have a child who's allergic to either flax or chia seeds (we havent quite figured out which one yet). Is there something to sub it with or can it be omitted.

      Reply
      • Alexis Joseph says

        October 21, 2020 at 10:52 am

        Hi there! Yes, it's a substitute for an egg. So you can use a regular egg or any egg replacer that works for you and it should work!

        Reply
        • April U says

          October 22, 2020 at 9:04 pm

          Thanks so much!!!

          Reply
    7. Jessica says

      August 29, 2020 at 3:18 pm

      Can I make the cornbread in a pan instead and maybe double it??

      Reply
      • Alexis Joseph says

        August 30, 2020 at 4:30 pm

        Yep, the cornbread there is almost exactly the same as my standard cornbread recipe, which I make all the time in an 8x8in baking dish. I've never doubled it, but if you want to fill a 9x13, just keep an eye on the baking time as it will likely be longer!

        Reply
    8. Olivia says

      June 01, 2020 at 12:12 am

      This recipe is SO good! It's become part of our regular dinner rotation and my boyfriend and I love that there is plenty left for lunches throughout the week. We make a really similar vinaigrette to your go-to one also. 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        June 03, 2020 at 10:52 am

        Yay! You made my day. Thanks for letting me know, Olivia!

        Reply
    9. Tereza says

      March 31, 2020 at 12:36 pm

      Thank you for this recipe as it is genius. It tastes just great plus it makes enough to last for the rest of the work-days (as I am now working from home, so there is a lunch to look forward to). I cannot wait to make this to my family, too!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 01, 2020 at 1:12 am

        I'm so glad! Leftovers are the best 🙂

        Reply
    10. katie says

      March 16, 2020 at 11:57 pm

      I LOVE this recipe!! I have made it countless times at home, and even made it in a large foil casserole pan for thanksgiving. It may just be my oven, but it typically takes 10 minutes longer to cook than what the recipe says. Worth every second!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 13, 2020 at 3:09 pm

        That's the best news! I'm thrilled that it's become a staple. Thanks so much for your thoughtful review, Katie!

        Reply
    11. Erin says

      February 26, 2020 at 1:23 pm

      So flavorful and easy to make. A regular in our rotation for weeknight dinners!

      ★★★★★

      Reply
    12. Hannah Hensley says

      February 06, 2020 at 2:07 am

      This. is. so. good. Like, really satisfying and hearty. The cornbread was delicious and even my non-vegan husband agrees! I served it with butter on top of the cornbread and a dollop of veg sour cream with the chili. Must try this recipe! 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        February 06, 2020 at 3:39 pm

        I'm SO thrilled you loved it, Hannah! It's super duper cozy and perfect for chilly days (pun intended).

        Reply
    13. Jewell says

      February 05, 2020 at 4:58 am

      I made this tonight and I am in love. So delicious! Perfect for this cold weather we are having right now!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 05, 2020 at 3:02 pm

        Thank you tons, Jewell! Isn't it the coziest winter meal?

        Reply
    14. Testy Recipe says

      January 28, 2020 at 5:10 pm

      I loved making this chili cornbread casserole! It was easy and delicious!!! Will definitely be making it again.

      ★★★★★

      Reply
    15. Jaclyn says

      November 03, 2019 at 12:09 pm

      How long does this typically last for the week? Will the cornbread get soggy?

      Reply
      • Alexis Joseph says

        November 04, 2019 at 12:34 pm

        We ate it two days in a row and it was fine 🙂 It'll last up to a week in the fridge. You could always make the chili and cornbread seprate if you're worried about soggy leftovers: https://www.hummusapien.com/vegan-skillet-jalapeno-cornbread/

        Reply
    16. Destinee says

      October 31, 2019 at 3:08 am

      Do you think this would work with any cornbread recipe? I’d rather use the ingredients I have. This sounds so yummy

      Reply
      • Alexis Joseph says

        November 04, 2019 at 12:38 pm

        Yes, I think it would!

        Reply
    17. Sarah says

      October 26, 2019 at 7:28 pm

      Planning on making this soon for a cozy fall meal!!! Do you think I can sub whole wheat pastry flour or oat flour for the white whole wheat flour? I don't like to buy new stuff if I can use what I already have! Thanks! 🙂

      Reply
      • Alexis Joseph says

        October 26, 2019 at 8:12 pm

        Hey! You can totally use whole wheat pastry flour. Enjoy!

        Reply
        • Sarah says

          October 26, 2019 at 10:26 pm

          Great thank you so much! SO looking forward to this!

          Reply
    18. Nathan Lansdale says

      October 23, 2019 at 2:31 am

      Amazing recipe thank you sooo much. I substituted the butter with greek honey yougurt and it worked amazing for the corn bread topper. I just didn't have butter. Thanks it was a big hit!

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:19 pm

        Mmmm honey Greek yogurt YUM!

        Reply
    19. Michelle says

      October 19, 2019 at 4:50 pm

      Perfect dutch oven recipe! I made this last night... so good! I left out the celery only because I didn't have any.

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:17 pm

        It's one of my go-to's! So glad you liked it.

        Reply
      • Adele Azcuy says

        November 03, 2019 at 8:40 pm

        Delicious so far! Quick question. Coarse or fine cornmeal?

        Reply
        • Alexis Joseph says

          November 04, 2019 at 12:32 pm

          I'd use fine cornmeal! Mine was a medium grind and that worked ok but fine is best 🙂 I like the Arrowhead Mills one: https://rstyle.me/+1_Etv4NeZ-lrt67zObAmZQ

          Reply
    20. Kaylie says

      October 18, 2019 at 1:06 am

      So delicious! Made it with two cans of beans, some seitan, and added green chilies! Amazing and can’t wait to try the leftovers once the flavors have all melted together ?

      Reply
      • Alexis Joseph says

        October 24, 2019 at 11:04 pm

        Wahoo! Love those additions. Thanks for letting me know!

        Reply
    21. Andrea says

      October 15, 2019 at 4:39 pm

      Would this freeze well? I'd be worried about the cornbread. This recipe looks amazing but I'm the only one in my house who eats chili. But I really want to make this!

      Reply
      • Alexis Joseph says

        October 15, 2019 at 8:26 pm

        Hey there! Hmmm...I'm honestly not sure. I know the chili alone would. Sorry I don't have a better answer! Let me know if you try it.

        Reply
    22. Nicole @ Laughing My Abs Off says

      October 15, 2019 at 3:34 pm

      OMG ALEXIS! Chili and cornbread IN ONE DISH?! How are you such a genius?? I'm already plotting making this for my next movie night date with my housemate (We alternate cooking dinner for each other, and I'm gonna BLOW HIS FREAKIN' MIND!)
      You rock <3

      Reply
      • Alexis Joseph says

        October 15, 2019 at 8:27 pm

        Hahaha thank you, lovely lady! Let me know if you give it a whirl 😉

        Reply

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