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.
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.
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!
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.
Now should we make badass some chili moves or WHAT?
Cozy cozy cozy.
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Chili Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Category: Main Meals
- Method: Stovetop + Oven
- Cuisine: American
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
- 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
- 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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
Kristina Reihl says
What can I use to replace cumin…. I really hate it and have been just using more chili powder but wondered if there was another alternate. Thanks so much!
Alexis Joseph, MS, RD says
Hmmm I really can't think of anything (chili powder also includes cumin). You can omit it and add more of other spices to taste?
Kristina says
Can you use oat milk instead of almond?
Alexis Joseph, MS, RD says
Yes!
Courtney says
Do you put the lid on the Dutch oven prior to putting in the oven?
Alexis Joseph says
Nope!
Morgan Beasley says
Is there a way I can use applesauce instead of oil to make it oil free?
Alexis says
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?
Kim says
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.
Alexis Joseph says
Such a yummy dinner, right?!
Emily says
We made this tonight and it was so delicious! My two year old kept saying “mommy this is really yummy”!
Alexis Joseph says
Awww how sweet! Thanks a ton, Emily 🙂
Maureen says
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!
Alexis Joseph says
Awwww, how sweet! I agree about adding hot sauce--always a good idea. Thanks, Maureen!
Emma says
This was lovely. Thank you so much for the recipe. Made so many leftovers!
Alexis Joseph says
Amazing, thanks Emma!
April Uranga says
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.
Alexis Joseph says
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!
April U says
Thanks so much!!!
Jessica says
Can I make the cornbread in a pan instead and maybe double it??
Alexis Joseph says
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!
Olivia says
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. 🙂
Alexis Joseph says
Yay! You made my day. Thanks for letting me know, Olivia!
Tereza says
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!
Alexis Joseph says
I'm so glad! Leftovers are the best 🙂
katie says
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!!!
Alexis Joseph says
That's the best news! I'm thrilled that it's become a staple. Thanks so much for your thoughtful review, Katie!
Hannah Hensley says
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! 🙂
Alexis Joseph says
I'm SO thrilled you loved it, Hannah! It's super duper cozy and perfect for chilly days (pun intended).
Jewell says
I made this tonight and I am in love. So delicious! Perfect for this cold weather we are having right now!
Alexis Joseph says
Thank you tons, Jewell! Isn't it the coziest winter meal?
Testy Recipe says
I loved making this chili cornbread casserole! It was easy and delicious!!! Will definitely be making it again.
Jaclyn says
How long does this typically last for the week? Will the cornbread get soggy?
Alexis Joseph says
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/
Destinee says
Do you think this would work with any cornbread recipe? I’d rather use the ingredients I have. This sounds so yummy
Alexis Joseph says
Yes, I think it would!
Sarah says
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! 🙂
Alexis Joseph says
Hey! You can totally use whole wheat pastry flour. Enjoy!
Sarah says
Great thank you so much! SO looking forward to this!
Nathan Lansdale says
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!
Alexis Joseph says
Mmmm honey Greek yogurt YUM!
Michelle says
Perfect dutch oven recipe! I made this last night... so good! I left out the celery only because I didn't have any.
Alexis Joseph says
It's one of my go-to's! So glad you liked it.
Adele Azcuy says
Delicious so far! Quick question. Coarse or fine cornmeal?
Alexis Joseph says
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
Kaylie says
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 ?
Alexis Joseph says
Wahoo! Love those additions. Thanks for letting me know!
Andrea says
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!
Alexis Joseph says
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.
Nicole @ Laughing My Abs Off says
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
Alexis Joseph says
Hahaha thank you, lovely lady! Let me know if you give it a whirl 😉