this cozy vegan chili cornbread casserole is full of comfort and flavor. it combines two classics in one pan you are sure to love it!
the inspiration
This is another dish I have been seeing all over the internet right now and I knew I wanted to try it. I try to make sure the recipes I make are things me and my family are going to eat. My boyfriend and I both love chili and cornbread so I knew this one would be great for us.
It is also a one pan meal so it is fun for weeknight dinners! While the recipe has a bit of prep once it goes in the oven you will be so excited.
the ingredients
With this recipe you are basically making two separate recipes a homemade vegan chili and vegan cornbread:
Chili Ingredients
- Vegan Ground Beef: you can use any vegan ground beef you like. There are many brands out there. I am partial to Abbot’s Butcher. However, you can also use Beyond Meat, Impossible Meat, Trader Joe’s has a version, and many other stores now have even just generic vegan ground beef substitutes. You can also use crumbled tofu or vegan chorizo.
- Olive Oil: you will just need a little bit sauté the onion, bell pepper, and vegan beef.
- Onion: used in the initial stages of the chili to add flavor.
- Bell Pepper: also sautéed with the onions to add in lots of flavor.
- Beans: I think beans belong in chili! I like to use beans like black beans, kidney beans, pinto beans or even white beans. Feel free to have fun and play around with the beans you use.
- Corn: I like to use frozen corn to keep things easy. Especially this time of year fresh corn can be hit or miss.
- Agave: this will add some sweetness to the chili and enhance the onion, bell pepper, and corn. If you prefer to leave it out you can, swap for a little maple syrup or any sweetener.
- Tomato Sauce: used in the chili to add flavor. I prefer using sauce over diced tomatoes so it is smooth and not chunky.
- Seasonings: you can either use a packet of chili mix or you just need some simple seasonings. I use onion powder, garlic powder, salt, red pepper flakes, and chili powder.
Cornbread Ingredients
- Cornmeal: this is a main ingredient in the cornbread. You should be able to easily find it in the baking section of your local grocery store. Also, you can order cornmeal online.
- All Purpose Flour: when used in conjunction with the cornmeal it creates the smooth and fluffy cornbread. If you are gluten free, I believe a 1:1 gluten free all-purpose flour should work well.
- Non-Dairy Milk: You can make this recipe with any non-dairy milk you like as long as it is unsweetened and unflavored. I prefer either Ripple pea protein milk, cashew or almond milk.
- Apple Cider Vinegar: when you add apple cider vinegar to the non-dairy milk it will curdle and make a vegan buttermilk.
- Egg Replacer: egg replacer helps to bind the cornbread together. I like to use the Bob’s Red Mill but you can also use a chia or flax egg.
- Organic Sugar: my cornbread recipe isn’t too sweet so if you like very sweet cornbread feel free to up the sugar in it. If you are in the US I always say to use organic sugar as they may process sugar with bone char. Using organic ensures they do not do that.
- Neutral Oil: you can use light olive oil, vegetable oil or any neutral tasting oil you prefer.
- Baking Powder: this will of course help to give rise to the cornbread.
selecting the right cookware
This recipe takes you from the stove to the oven, so you want to make sure you are properly set up to make it. There are a few pans you can make this in. I used a stainless steel sauté pan because it is deep and great for making the chili and baking. You can also use a cast iron pan which I would argue is even more *ideal* for this recipe. Finally, if you want to use a Dutch Oven that would be great here too.
If you don’t mind dirtying two dishes you can of course always make your chili in a pot. Then transfer to a casserole dish, add the cornbread batter, and then bake it in the oven.
making the chili
The first step is to make the chili. This chili recipe is pretty similar to the Best Vegan Chili recipe except that we are going to expedite the process. In this cornbread chili casserole the chili will finish cooking in the oven.
To start the chili I like to sauté the onion, bell pepper, and vegan beef for about 5 minutes. Just until those onions start to get fragrant. Then we will add in the beans, tomato sauce, corn, seasonings, and agave. You will let this cook for another 15 to 20 minutes while you make the cornbread batter.
making the cornbread
Making homemade cornbread is so easy. If you are looking for a full cornbread recipe I do have one on the blog. To make this cornbread you need to first make a vegan buttermilk by combining the non-dairy milk and apple cider vinegar. This will curdle and that is what we want.
Then, in a bowl you will add in all the dry ingredients and mix them together. Add in the wet ingredients and combine. It is truly that easy and in my opinion so worth it.
Cornbread Tip
If you don’t want to make homemade cornbread you can of course use a mix!
making the cornbread chili casserole
Now, that you have made your chili and cornbread it is time to combine them! Take your chili off the stove and give it a taste. Adjust any seasonings to preference.
Then, you’ll add the cornbread batter on top! The cornbread will fluff up as it cooks so don’t be worried if it looks like it is just a thin layer on top.
Finally, it will be time to bake in the oven! The cornbread will smell so good and will be golden when done. It is finally time to eat.
how to enjoy this cornbread casserole
To be honest this recipe is meant to be a complete meal! I personally think if you are only feeding yourself or 2 people you can just enjoy this as is. However, of course if you are feeding a bigger family you can do some chips and salsa or guacamole.
I also like to top it with vegan Greek-style yogurt and some vegan cheddar cheese or Mexican-style shreds. Another really fun idea is top or pair it with vegan queso and if you are feeling extra fall festive try my pumpkin queso.
I also enjoyed topping mine with some green onion and fresh chopped parsley. You can do jalapeño or cilantro. There are so many possibilities!
why you’ll love this recipe
I think this recipe is perfect for those chilly nights. It combines the quintessential pairing of cornbread and chili all in one dish. This vegan cornbread chili casserole is easy to customize and use what you have in your fridge too! I had some leftover refried beans in the fridge and threw those in with the chili too, so delicious.
more easy dinner ideas
vegan cornbread chili casserole faq
- Is this recipe gluten free? No. However, I think if you use gluten free all purpose flour it should work out well. Some vegan meat may also have gluten be sure to check. Abbot’s Butcher is gluten free.
- Is this recipe soy free? Yes. However, again you may need to check the ingredients on your vegan beef, Abbot’s Butcher is soy free.
- Is this recipe nut free? Yes.
- How long will this recipe last? Up to 3 to 4 days in the fridge.
- Can I freeze this recipe? I didn’t try it but I think it should be fine.
- What else can I add to the chili? If you want to throw in more veggies like chopped zucchini, carrots or mushrooms.
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Vegan Cornbread Chili Casserole
Equipment
- Stainless Steel Pan, Cast Iron Pan or Dutch Oven *see blog post section about selecting the right cookware
Ingredients
Chili
- 2 teaspoons olive oil
- 1 bell pepper chopped
- ¼ sweet onion chopped
- 1 can (15.5 ounces) kidney beans drained and rinsed
- 1 can (15.5 ounces) pink beans drained and rinse
- 1 package (around 10 ounces) vegan ground beef
- ¾ cup tomato sauce
- ½ cup water
- 1 tablespoon agave
- ¾ cup frozen corn
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt or to taste
- ½ teaspoon red pepper flakes or to taste
Cornbread
- ¼ cup non-dairy milk unsweetened and unflavored
- ½ teaspoon apple cider vinegar
- ¾ cup cornmeal
- ¾ cup all purpose flour
- 2 ½ tablespoons organic sugar
- 3 tablespoons neutral oil vegetable or light olive oil
- 2 teaspoons baking powder
- 1 vegan egg replacer I like Bob’s Red Mill
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F (176°C).
- Make the chili: in a large stainless steel sauté pan, cast iron pan or Dutch Oven sauté the onions, bell pepper, and vegan ground beef in oil for 5 minutes over medium heat. Once fragrant add in the remaining ingredients. Continue to cook over medium heat for 20 minutes until bubbling and very hot. This will finish cooking in the oven so don’t worry if the vegetables aren’t super tender yet. Taste and add in any seasonings to preference.
- Make the cornbread batter: Add the apple cider vinegar to the nondairy milk to make vegan buttermilk. Mix together and set aside for 5 minutes to curdle. In a large separate bowl add the cornmeal, all purpose flour, baking powder, organic sugar, and salt. Whisk together until well incorporated. Then add in the vegan buttermilk, egg replacer, and oil. Whisk together until a batter is formed. If the batter feels too thick you can add in 1 to 2 tablespoons (15 to 30ml) more of water
- Pour the cornbread batter on top of the chili and spread it around. The batter will be thin and puff up during the baking process.
- Bake in the oven for 25 minutes or until the cornbread is golden and fluffy.
- Allow to cool for 10 minutes before serving and enjoy. Top with your favorite chili toppings.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- You can of course use a vegan-friendly boxed mix of cornbread if you prefer.
- If you have any questions please refer to the FAQ and read the whole blog post. I cover a lot and try to keep everything detailed so you have all the information you need.
- Use any beans and vegan ground beef you like.
Nutrition
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