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.
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. 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.
Print
Vegan Chili Cornbread Casserole
- 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
Description
Hearty vegetarian chili topped with cornbread, this cozy Vegan Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at its finest. Vegan and gluten-free option.
Ingredients
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
- 1/4 cup tomato paste
- 1 1/2 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 3/4 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
- 1 1/4 cups almond milk + 2 tsp apple cider vinegar
- 1 1/4 cups whole grain cornmeal
- 3/4 cup white whole wheat flour (sub all-purpose gluten-free flour if necessary)
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/3 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.
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. 🙂
★★★★★
Yay! You made my day. Thanks for letting me know, Olivia!
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!
★★★★★
I’m so glad! Leftovers are the best 🙂
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!!!
★★★★★
That’s the best news! I’m thrilled that it’s become a staple. Thanks so much for your thoughtful review, Katie!
So flavorful and easy to make. A regular in our rotation for weeknight dinners!
★★★★★
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! 🙂
★★★★★
I’m SO thrilled you loved it, Hannah! It’s super duper cozy and perfect for chilly days (pun intended).
I made this tonight and I am in love. So delicious! Perfect for this cold weather we are having right now!
★★★★★
Thank you tons, Jewell! Isn’t it the coziest winter meal?
I loved making this chili cornbread casserole! It was easy and delicious!!! Will definitely be making it again.
★★★★★
How long does this typically last for the week? Will the cornbread get soggy?
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/
Do you think this would work with any cornbread recipe? I’d rather use the ingredients I have. This sounds so yummy
Yes, I think it would!
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! 🙂
Hey! You can totally use whole wheat pastry flour. Enjoy!
Great thank you so much! SO looking forward to this!
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!
Mmmm honey Greek yogurt YUM!
Perfect dutch oven recipe! I made this last night… so good! I left out the celery only because I didn’t have any.
It’s one of my go-to’s! So glad you liked it.
Delicious so far! Quick question. Coarse or fine cornmeal?
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
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 ?
Wahoo! Love those additions. Thanks for letting me know!
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!
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.
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
Hahaha thank you, lovely lady! Let me know if you give it a whirl 😉