Vegan Chili Cornbread Casserole

Name: Vegan Chili Cornbread Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 tablespoons avocado oil, divided (optional; can omit for oil-free diets); 1 large onion (chopped); 6 ounces baby bella mushrooms (chopped; or other variety); 1 small bell pepper (chopped); 2 fresh jalapeno peppers (de-seeded and diced); 5 cloves garlic (minced); 2 tablespoons mild chili powder blend (see Notes); 1½ teaspoons ground cumin; 1½ teaspoons dried oregano; 1 (15 oz) can crushed tomatoes (preferably fire-roasted); 2¼ cups vegetable broth; 1¼ cups textured vegetable protein (TVP) (or crushed soy curls; see Notes for other options); 1 tablespoon soy sauce; 1 teaspoon fine sea salt; ¼ teaspoon black pepper (to taste); 2 (15 oz) cans cooked beans, such as pinto, black and/or kidney beans (rinsed and drained); 1 cup corn (frozen or fresh); 1½ cups medium-grind yellow cornmeal; ¾ cup all purpose flour (regular or gluten-free); 2 tablespoons nutritional yeast, optional; 2 teaspoons baking powder; ½ teaspoon baking soda; 1¼ teaspoons fine sea salt; 1¼ cups plain unsweetened non-dairy milk (such as almond or soy); 3 tablespoons maple syrup (or sugar); 1 tablespoon apple cider vinegar; ¼ cup olive oil (or ⅓ cup applesauce); 1 fresh jalapeno, optional (de-seeded, diced)

This chili cornbread casserole features a thick and hearty plant-based chili topped with golden, fluffy cornbread. It all comes together in one pan for a satisfying vegan dinner everyone will love!

Overhead view of skillet chili cornbread casserole fresh from the oven.

If you've made any of my vegan chili recipes before, you know it's a favorite around here. I love a good chili because it's easy to customize, packed with flavor, and even better the next day.

And then there's cornbread. I've never met a cornbread recipe I didn't want to make! That's probably how I ended up with five different vegan cornbread recipes on the blog. Ridiculous, I know.

For this chili cornbread casserole, I combined the two into one easy skillet meal.

The chili is thick enough to support the cornbread topping, and as it bakes, the cornbread gets golden on top while staying tender underneath. It's especially good with a little vegan sour cream, sliced green onion, or avocado. For more ideas check out these chili toppings and sides.

How to Make Chili Cornbread Casserole

Here's a quick look at the step-by-step process. You'll find the full recipe below.

Sauteing onion, peppers, and spices in a large skillet.

The chili starts with sauteed onion, peppers, mushrooms, and garlic. Next, add the chili powder, cumin, and oregano directly to a tablespoon of hot oil in the center of the pan (if you're oil-free, it's fine to omit it). Give all of this a good stir.

Adding beans and corn to the pot of chili.

Add the canned crushed tomatoes and cook for about 2 minutes to deepen the flavor. Next, you add the vegetable broth and TVP (or your choice of substitute).

Season with soy sauce, salt, and pepper, and bring this to a simmer. Once the TVP has soaked up most of the liquid, fold in the cooked beans and frozen corn.

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Pouring cornbread batter over thick chili in a skillet.

In a mixing bowl, whisk the simple vegan cornbread batter together, and spread it evenly on top of the chili.

Bake in a preheated 375°F oven for about 35 minutes or until the cornbread is golden on top and cooked through.

If you can resist the urge to dive right in, I recommend letting the casserole rest for about 20 minutes before serving. The texture and flavor of both the cornbread and chili are better after a brief rest.

Pan Options

Don't have an oven-safe 12-inch skillet? You can use any kind of baking dish with a similar volume of around 2.5 quarts, such as a 9x9x2 inch square dish.

After cooking the chili on the stove, transfer it to the baking dish, then spread the cornbread batter evenly over the top. Since the material of baking dishes varies, bake time may be slightly longer. Insert a toothpick into the center of the cornbread to make sure it's cooked through.

Customize It

Protein: Instead of the 1 ¼ cups TVP, you can use soy curl bits or a combination of either one with bulgur or quinoa. Red lentils are another quick-cooking option and an easy way to add protein while absorbing some of the chili's liquid and flavor.
Beans: I like using a canned "bean trio" of black, pinto, and kidney beans, but you can use any variety or combination you like in chili. Pre-cooked green, brown, or black lentils are also great.
Other Peppers & Veggies: Cubed sweet potato or butternut squash, bell peppers, poblano peppers, or zucchini would all work well here. You can also mix and match whatever vegetables you have on hand. Just keep in mind that larger or denser vegetables may need a little extra cooking time.
Cornbread: The jalapeño can be omitted if you prefer a milder cornbread. For a sweeter topping, increase the sugar slightly, or add a handful of corn kernels for extra texture and flavor.

Frequently Asked Questions

Can this recipe be gluten-free?

Absolutely! For the chili be sure to use a gluten-free tamari instead of soy sauce, and use a gluten-free flour blend in the cornbread.

Can I make the casserole in advance?

Yes, you can prep the chili a day ahead and refrigerate it in a baking dish or other container. When you're ready to bake the casserole, let the chili sit at room temperature for about 30 minutes, or reheat it briefly on the stove. Then add the cornbread batter on top, and bake as directed.