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Vegan Chili Cornbread Casserole

A hearty and flavorful one-pan meal featuring a rich, savory vegan chili base topped with a tender, golden cornbread crust. Perfect for a comforting weeknight dinner, packed with plant-based goodness.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Vegan Chili Base
  • 2 tbsp Olive oil
  • 1 large Yellow onion chopped
  • 2 cloves Garlic minced
  • 1 medium Red bell pepper diced
  • 1 medium Green bell pepper diced
  • 1 cup Mushrooms sliced (cremini or white button)
  • 1 15-oz Can diced tomatoes undrained
  • 1 15-oz Can kidney beans drained and rinsed
  • 1 15-oz Can black beans drained and rinsed
  • 1 15-oz Can corn drained
  • 1 cup Vegetable broth
  • 2 tbsp Chili powder
  • 1 tsp Cumin ground
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Cayenne pepper optional, for heat
  • 1/2 tsp Dried oregano
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground, or to taste
For the Vegan Cornbread Topping
  • 1 1/2 cups All-purpose flour
  • 1 cup Cornmeal fine or medium ground
  • 1/4 cup Granulated sugar optional, for a slightly sweet cornbread
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 cups Dairy-free milk unsweetened (e.g., almond, soy, oat)
  • 1/4 cup Vegetable oil or melted vegan butter
  • 1 tbsp Apple cider vinegar or lemon juice

Equipment

  • 9x13 inch baking dish
  • Large Skillet or Dutch Oven
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Spatula

Method
 

Prepare the Vegan Chili Base
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, red bell pepper, green bell pepper, and mushrooms. Sauté for 8-10 minutes, until vegetables are softened.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in diced tomatoes (undrained), kidney beans, black beans, corn, and vegetable broth. Add chili powder, cumin, smoked paprika, cayenne pepper (if using), dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld, stirring occasionally.
  5. Taste the chili and adjust seasonings as needed.
  6. Pour the hot chili mixture into the prepared 9x13 inch baking dish and spread evenly.
Prepare the Vegan Cornbread Topping
  1. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar (if using), baking powder, baking soda, and salt.
  2. In a separate small bowl, combine the dairy-free milk, vegetable oil (or melted vegan butter), and apple cider vinegar. Whisk briefly to combine.
  3. Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are fine.
Assemble and Bake the Casserole
  1. Carefully spoon the cornbread batter evenly over the hot chili base in the baking dish. Gently spread the batter to cover the chili completely.
  2. Bake for 30-40 minutes, or until the cornbread is golden brown, firm to the touch, and a toothpick inserted into the center comes out clean.
  3. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to scoop.

Notes

For a spicier chili, increase the amount of cayenne pepper or add a diced jalapeño to the vegetable sauté. To make it gluten-free, use a 1:1 gluten-free all-purpose flour blend for the cornbread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.