Vegetarian black bean chili topped with cornbread crust is baked to golden perfection in this hearty and comforting dinner. The chili soaks into the cornbread and all the flavors melt together in one perfect bite.
Full of flavor and wonderful textures, this is the ideal meal when the weather is cold and rainy or you need a delicious pick-me-up. Serve this vegetarian chili dinner during game day, while carving pumpkins, or at a cozy winter gathering with friends. Chili is the ultimate comfort food; when it is topped with a crisp cornbread crust, there is nothing better.
Table of contents
Why You'll Love This Recipe
- Cornbread chili casserole is easy to make and can be made ahead of time (see our tips below).
- Your kitchen will be filled with the mouthwatering aromas of warm spices and lightly sweetened cornbread.
- This dish is packed with protein and fiber, making it a perfect vegetarian main course to keep you full and satisfied.
- The thing that makes this black bean vegetarian chili different (and extra delicious) is the cornbread crust. Hearty, rich, and super comforting.
- The cornbread crust starts with our base delicious cornbread recipe. You can also use this versatile recipe to make vegan cornbread with dried cranberries, jalapeño cornbread, vegan cornbread stuffing, and blueberry cornbread muffins.
Ingredients
For the Chili
- Black beans. Use canned black beans with their liquid to add moisture that the cornbread will absorb.
- Aromatic vegetables. celery, carrots, onion, garlic, roasted red bell pepper, tomato paste. The perfect combination of vegetables to start building the flavors of this vegetarian black bean chili.
- Corn kernels. Complement the flavors of the cornbread crust. Use fresh corn in the summer and frozen in the colder months.
- Spices.Chili powder, smoked paprika, cumin, red pepper flakes, salt. The perfect spice blend to enhance the beans and the vegetables.
For the Cornbread
- Large egg. Make it vegan by using a flax egg.
- Flour. Use all purpose or a gluten-free all-purpose blend, if you need to keep it gluten-free.
- Medium ground cornmeal. For that perfect textured bite
- Coconut oil and avocado oil. Using two different types of oils gives the cornbread a great texture and richness.
- Maple syrup. For a hint of sweetness
- Plain Greek yogurt. You can also use regular plain yogurt, sour cream, or buttermilk. Use nondairy yogurt if you want to make it vegan.
How to Make Chili Cornbread Casserole Recipe
- Step 1: Cook the chili over medium heat.
- Step 2: Make the cornbread mix in a bowl. Flatten small handfuls into discs and place them on top of the chili.
- Step 3: Completely cover the homemade chili with the cornbread batter.
- Step 4: Bake until the crust is golden brown.
Storage, Reheating, and Make Ahead Recipe Tips
- Vegetarian chili casserole can be stored in an airtight container in the fridge for up to 5 days.
- Reheat in a 350ºF oven for 10-15 minutes, until warmed through.
- You can make the chili and cornbread dough ahead of time. Allow the chili to cool completely, and store in the fridge in an airtight container for 2-3 days. When ready to make the chili cornbread casserole transfer to a cast iron skillet or baking dish and top with the cornbread mix.
Serving Suggestion for Vegetarian Cornbread Casserole
This dish is hearty enough to be served alone as a one-bowl dinner. Additionally, you can add a light salad topped with Cinnamon Ginger Spiced Pumpkin Seeds, and roasted vegetables . Finish the evening with a Barcelona style Hot Chocolate, spiced dessert, and Warm Pumpkin Cocktail Here are some recipe ideas to make this chili part of a multi-course meal:
More Chili Recipes to Warm You Up
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Chili Cornbread Casserole
- Total Time: 1 hour 20 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
Vegetarian black bean chili topped with cornbread crust is baked to golden perfection in this hearty and comforting dinner. The chili soaks into the cornbread and all the flavors melt together in one perfect bite.
Ingredients
Units
Scale
Black Bean Chili Ingredients
- 2 tbsp olive oil
- 6 celery stalks, diced small
- 1 small red bell pepper, diced small or ¾ cup diced jarred roasted red peppers
- 3 medium carrots, diced small
- 1 medium red or yellow onion, diced small
- ½ cup frozen corn kernels
- 3 cloves of garlic, minced or grated
- 2 tbsp tomato paste
- 1 tbsp chili powder blend
- 1 ½ tsp smoked paprika
- 1 ½ tsp cumin
- 1 tsp salt or to taste
- ½ tsp red pepper flakes more or less to taste
- 2 cans of black beans with their liquid
Cornbread ingredients
- 1 large egg beaten or Flax egg
- ¾ cup plus 2 tablespoons all-purpose flour
- 3 tbsp medium grind cornmeal
- 1 ¼ tsp baking powder
- ½ tsp salt
- ¼ cup refined coconut oil at room temperature or butter.
- 2 tbsp avocado oil
- 2 tbsp maple syrup, at room temperature
- ½ cup low-fat plain Greek yogurt, regular plain yogurt, sour cream, or buttermilk. Use vegan yogurt if you want to make it vegan.
Instructions
- Heat the olive oil in a soup pot or an 8" cast iron skillet. Add the celery, red bell pepper, carrot, onion, garlic, and tomato paste and cook over medium-high until they soften about 10 minutes. Add a little water if they start to stick to the pan.
- Add the chili powder, smoked paprika, cumin, salt, and red pepper flakes and continue cooking for 5-7 minutes.
- Add the black beans with their liquid and 1 cup of water. Bring to a simmer for 20 -30 minutes, or until all the veggies are tender.
- Preheat the oven to 400ºF. Grease an 8x8 baking pan, if you are not using a cast iron skillet.
- Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside
- In a large bowl, beat the butter or coconut oil, avocado oil, and maple syrup at medium speed until creamy, about 3 minutes.
- Add the yogurt, and beaten egg or flax egg. Mix for a couple of minutes until well combined (the mixture may look curdled)
- Reduce the speed and add the flour mixture. Mix until just combined (do not overmix).
- Transfer the chili into an 8" cast iron skillet or 8x8 baking pan.
- Take little handfuls of cornbread batter, press them into your hand to make flat thin rounds of cornbread dough. Place them on top of the chili, starting from the middle and working towards the edges of the pan. The edges may not be completely covered with cornbread batter, and that's Ok. Bake for 30 minutes or until slightly golden.
Notes
-
- Vegetarian chili casserole can be stored in an airtight container in the fridge for up to 5 days.
- Reheat in a 350ºF oven for 10-15 minutes, until warmed through.
- You can make the chili and cornbread dough ahead of time. Allow the chili to cool completely, and store in the fridge in an airtight container for 2-3 days. When ready to make the chili cornbread casserole transfer to a cast iron skillet or baking dish and top with the cornbread mix.
- Prep Time: 15 mins
- Cook Time: 1 hour 5 mins
- Category: entree
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: ⅕ of the recipe
- Calories: 557
- Sugar: 12.3 g
- Sodium: 1519.2 mg
- Fat: 25.2 g
- Saturated Fat: 11.4 g
- Trans Fat: 0 g
- Carbohydrates: 68.2 g
- Fiber: 17.1 g
- Protein: 18.4 g
- Cholesterol: 39.2 mg
Karen
I'd love to try this recipe, but the need for some editing doesn't encourage confidence in the results:
-how much cornmeal?
-how much avocado oil?
-in step 4 "cats iron skillet"
If you need a copy editor or proofreader, please get in touch.
Vicky and Ruth
Hi Karen, thank you so much for catching all the typos, they are now fixed.
Ilene
This sounds so good for when autumn really hits, but here in SW Ohio it's 86 degrees!
Under the cornbread recipe, one ingredient is "2 tbsp cup avocado oil". Can you clarify this please? I want to be ready to try this!
Thanks
Vicky and Ruth
It's 2 tbsp avocado oil. Apologies for the typo!