Vegan Chili Cornbread Casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

This chili cornbread casserole features a thick and hearty plant-based chili topped with golden, savory cornbread. It all comes together in one pan for a satisfying meatless dinner the whole family will love.

Ingredients
US Customary | Metric

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

Oil-free: Omit the oil, and add the spices and oregano directly into the onion mixture.

Chili powder: This refers to a blend of spices sold in most U.S. grocery stores, not pure powdered chile (which would create a much spicier chili). You can make your own blend by combining paprika, garlic & onion powder, cayenne, and cumin.

TVP subs: Crumbled soy curl bits are a great sub, or a combination of TVP or soy curls with bulgur or quinoa. Red lentils are another quick-cooking option and an easy way to add protein while absorbing liquid and flavor.

Nutrition