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!
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.
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.
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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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
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.
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.
I hope you enjoy this chili cornbread casserole. If you make it, be sure to share your feedback with us in the comments below! ⭐️⭐️⭐️⭐️⭐️
Recipe
Vegan Chili Cornbread Casserole
Equipment
Ingredients
For the Chili:
- 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
For the Cornbread:
- 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
Instructions
- In a large ovenproof skillet that holds 2.5-3 quarts (I use this 12-inch skillet), heat 1 Tablespoon oil over medium heat. Add the onion, mushrooms, bell pepper, jalapeño, and garlic. Sauté until the moisture from the mushrooms has mostly evaporated, about 8 minutes.
- Push the veggies to the side to clear space in the the skillet (you can skip this step if omitting oil - simply add the spices to the veggies). Add the remaining tablespoon of oil to the open space. Add the chili powder, cumin, and oregano to the oil. Stir well, then mix into the vegetables.
- Stir in the crushed tomatoes, and cook for about 2 minutes or until reduced. Add the broth, TVP (or substitute), soy sauce, salt, and pepper. Bring to a simmer, and cook until thickened, about 5 minutes. Fold in the beans and corn, and cook over low heat for a few more minutes while you prepare the cornbread batter.
- Preheat the oven to 375°F (190°C).
- Whisk the dry cornbread ingredients in a large mixing bowl. Add all of the wet ingredients, and whisk to combine. Fold in the jalapeño, if using. Remove the chili from heat and smooth the surface. Pour the cornbread batter on top, and spread it out evenly.
- Bake uncovered for 32-35 minutes or until the cornbread is golden on top and cooked through in the center. Let the casserole rest for 15-20 minutes before serving.
- Serve chili cornbread casserole warm with your favorite toppings.
- Let cool completely before transferring leftovers to a covered storage container. Keep refrigerated for up to 5 days. Reheat in the microwave or on the stovetop.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
in2insight says
Chili and Cornbread in one skillet? Sold!
That this dish was also super yummy is the cherry on top.
Made it oil "lite" by using half the suggested amount and used 100% spelt flour in the corn bread along with the corn meal.
Great flavors along with a good bite and loads on good nutrition.
Thank you for sharing.
Peter says
Great recipe! Made this tonight for a friend who isn’t always crazy about chili, but the cornbread made the difference and she was a fan. We used soycurls and they worked great. Next time I might try use half of the cornbread on top and bake the rest separately - we ended up with more cornbread than chili. But, the cornbread was so good, I’d bake the extra to enjoy with other food instead of cutting the recipe. This will definitely be in my fall/winter rotation!
Lori Rasmussen says
So glad you enjoyed it, Peter. Thanks for sharing that with us!
Diana Gleaton says
Made this tonight, and have already put it into “the rotation.” Delicious comfort food! Thanks Lori!