This Black Bean Vegetarian Chili with a homemade rich cheese cornbread topping is baked to perfection in this vegetarian dinner. Full of flavor and wonderful textures.
Cheesy Corn Bread Crusted Black Bean Vegetarian Chili
Black Bean Vegetarian Chili is the ideal meal when the weather is gloomy (like it has been for the past few days) or you need a delicious
pick me up. It's just as good on game days and whenever the day is especially dull... since it's the ultimate comfort food!
The thing that makes this black bean vegetarian chili different (and extra delicious) is the cornbread “crust”: hearty and cheesy with a hint of heat, thanks to Sincerely Brigitte's jalapeno and cilantro cheese. The chili soaks into the cornbread and all the flavors melt together in one perfect bite.
Enjoy!
Time-Saving tip: Make black bean chili 2-3 days ahead, top with cornbread and bake when ready to serve.
Shredding cheese tip: place cheese in the freezer for 30 minutes to 1 hour to make hand shredding faster and easier
Other Vegetarian Chili Recipes You Will Also Enjoy
- 30 Minute Black Bean Chili
- Lentil Sweet Potato Chili
- 20 Minute Cayenne Chocolate Vegan Chili
- 3 Bean and Sweet Potato Chili
More Corn Recipes
- Corn Salad
- Vegan Creamy Corn Soup
- Vegan Blueberry Corn Muffins
- Corn Soup with Basil and Pine Nuts
- Jalapeño Cornbread
Black Bean Vegetarian Chili With Cheesy Corn Bread Crust
- Total Time: 1 hour 20 mins
- Yield: 4 1x
Description
This Black Bean Vegetarian Chili with a homemade rich cheese cornbread topping is baked to perfection in this vegetarian dinner. Full of flavor and wonderful textures.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 3 tsp chili powder
- 1 tsp cumin
- ½ to 1 teaspoon salt (to taste)
- 1- 4.2oz can diced green chilies
- 2 carrots, diced
- 1 cup frozen corn
- 2-15oz cans black beans
- 4 whole canned tomatoes, chopped plus ½ cup juice
- For the cheesy jalapeno cornbread:
- ⅔ cup medium grind cornmeal
- ⅓ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp sugar
- ¼ tsp salt
- 1 cup shredded Sincerely Brigitte Jalapeno Cilantro Cheese (about 3oz)
- ⅔ cup milk
- 2 tbsp neutral flavor oil (such as grapeseed or avocado)
- 1 tsp apple cider vinegar
Instructions
- Heat oil in a large soup. Add onion and garlic and cook over medium-high heat for 5 minutes, stirring often. Add chili powder, cumin and salt and cook for another 2 to 3 minutes
- Add canned green chilies, carrots and corn and continue cooking for about 10 minutes, stirring often
- Add black beans (with their water) and one cup of water and cook for about 15 minutes, until the carrots are tender. Add tomatoes and tomato juice and cook for another 5 minutes. Set aside
- Preheat the oven to 400F
- In a large bowl, combine cornmeal, flour, baking powder, chili and garlic powder, sugar and salt and mix well. Add the shredded cheese and mix again
- in a small bowl, whisk together milk, oil and vinegar. Pour over the dry ingredients and mix with a wooden spoon, until well incorporated
- Spoon a heaping cup of chili into 4 medium baking dishes or ramekins. Top with a heaping ⅓ cup of cornbread mixture, spread it gently with your fingers and bake for 25 minutes
- Prep Time: 15 mins
- Cook Time: 1 hour 5 mins
- Category: Entree
- Cuisine: Kosher / Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 623
- Sugar: 12
- Sodium: 1200
- Fat: 24
- Saturated Fat: 6.6
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 84
- Fiber: 23
- Protein: 25
- Cholesterol: 22
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