Vegan Chili Cornbread Casserole
Savor the ultimate comfort food with this vegan chili cornbread casserole—a hearty, all-in-one dinner dish!
Equipment
- 8-inch (20-cm) square glass baking dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the Chili:
- 1 can 15 ounces/425 g kidney beans, drained
- 1 can 15 ounces/425 g pinto beans, drained
- 1 can 15 ounces/425 g tomato sauce
- 1 cup 180 g diced yellow onion
- 1 cup 100 g TVP granules
- 2 tablespoons 15 g chili powder
- 2 tablespoons 15 g smoked paprika
- 1 tablespoon 6 g garlic powder
- ½ teaspoon black pepper
For the Cornbread Topping:
- 1 cup 125 g all-purpose flour
- ¾ cup 105 g yellow cornmeal
- 1 tablespoon 12 g baking powder
- 1 teaspoon salt
- 1 cup 235 ml plain nondairy milk
- 3 tablespoons 63 g agave nectar
- 2 tablespoons 28 g melted nondairy butter
- ¼ cup 60 ml canola oil
- Equivalent of 2 beaten eggs flax egg, Ener-G, or Bob’s Red Mill egg replacer
- 1 cup 250 g yellow corn kernels
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Grease the baking dish and set aside.
To make the chili:
- In a large bowl, mix together the kidney beans, pinto beans, tomato sauce, onion, TVP, chili powder, smoked paprika, garlic powder, and black pepper.
- Pour the chili mixture into the prepared baking dish and spread evenly.
To make the cornbread topping:
- In a mixing bowl, combine the flour, cornmeal, baking powder, and salt.
- In another bowl, whisk together the nondairy milk, agave, melted butter, oil, and egg replacer.
- Add the wet ingredients to the dry and mix until combined.
- Fold in the corn kernels.
- Carefully spread the cornbread mixture evenly over the chili.
- Bake for 45–60 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
- Let cool slightly before serving.
Notes & Wine Advice
Wine Advice:
Pair with a medium-bodied red wine like Zinfandel or a chilled beer for a classic pairing.Nutrition values
Calories: 450 kcal | Carbohydrates: 68 g | Protein: 14 g | Fat: 12 g | Sugar: 10 g