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 3/4 cup diced jarred roasted red peppers
- 3 medium carrots, diced small
- 1 medium red or yellow onion, diced small
- 1/2 cup frozen corn kernels
- 3 cloves of garlic, minced or grated
- 2 tbsp tomato paste
- 1 tbsp chili powder blend
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp cumin
- 1 tsp salt or to taste
- 1/2 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
- 3/4 cup plus 2 tablespoons all-purpose flour
- 3 tbsp medium grind cornmeal
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup refined coconut oil at room temperature or butter.
- 2 tbsp avocado oil
- 2 tbsp maple syrup, at room temperature
- 1/2 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: 1/5 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