Vegan Chili Cornbread Casserole

Vegan Chili Cornbread Casserole made with Eden Foods Black Bean & Quinoa Chili baked with vegan cornbread on top for a cozy plant-based 1-pan dinner. 

Last weekend I did my annual Fall-ification.

That means I lugged all of my sweaters out of the spare closet, hung the fall wreath on the front door, and put my pumpkin decor front and center.

Oh, and I bought 4 planters of Mums for the front steps, in beautiful burnt sienna and crimson red. 

I know that green things won’t last beyond the first big frost, but I will thoroughly enjoy them while they’re here. 

Do you know what else is here to stay? 

Cozy casseroles and comforting meals to fill you up this fall and winter. 

Chili and cornbread is a classic pairing, right? 

My mom used to serve them together so it always feels nostalgic when I make them separate or together. 

But what if we made them, like, together together?! 

Recently, leafing through cookbooks for inspiration, I stumbled upon a Chili Cornbread Casserole that did just that. 

I knew I had to create my own version made with Eden Foods Black Bean & Quinoa Chili and vegan cornbread baked right on top! 

What You Need to Make Vegan Chili Cornbread Casserole

Here’s what you need for this recipe:

• ground flaxseed
• gluten-free all purpose flour
• cornmeal 
• baking powder 
• Himalayan sea salt
• maple syrup
• unsweetened almond milk
• vegan butter
• Eden Foods Black Bean & Quinoa Chili

That’s it!

How to Make the Cornbread

This recipe comes together in a 9×13 casserole dish.

Preheat the oven to 375°F then mix up your cornbread. 

In a large bowl, mix together up the flax egg and allow it to rest for 5 minutes to gel. 

In a medium bowl, add the gluten-free flour, cornmeal, baking powder and salt and toss to combine.

Add the maple syrup, almond milk, and avocado oil to the small bowl with the flax egg and mix everything until it’s well-combined. 

Add the dry mixture to the wet mixture and whisk everything with a whisker until it’s smooth. 

Now your cornbread is ready to go! 

Set this aside while you grab your Eden Foods Black Bean & Quinoa Chili.

Canned Chili Is a Game Changer

I love homemade chili as much as the next person, but canned chili is a life saver when you need a hearty meal fast.

That’s why I love Eden Foods Black Bean & Quinoa Chili.

It’s made with organic black turtle beans, organic quinoa, and a nice mix of maitake and shiitake mushrooms. 

The consistency is thick and hearty and it has a mildly spicy and distinctly unique flavor. 

I love that it’s packed with protein and fiber to make it a full meal on its own! 

M and I always love to have cans of chili while camping for “just in case”. 

However, tonight, canned chili is the star of the show!

Add the cans of chili to a large pot over medium heat and cover with a lid.

Heat the chili until it’s warm and bubbling, then pour it into the casserole dish and spread it into an even layer. 

Alternatively, you can add the chili to the casserole dish straight from the can and mix there, but I prefer to heat it first to incorporate everything easier. 

How to Make Chili Cornbread Casserole

Now it’s time to add on the cornbread batter.

Pour the cornbread batter on top of the chili and spread it into an even layer with a spatula or the back of a spoon. 

You want to cover as much of the chili as you can in an even layer. 

Bake the casserole for 30-35 minutes, or until a toothpick inserted into the center of the cornbread layer comes out clean.

It’s kind of magical how the cornbread bakes on top of the chili!

The casserole should be golden brown on the edges and cracked on top (see photo below). 

Allow the casserole to cool for ~15 minutes before serving to let everything set up. 

Swaps and Substitutions

I used gluten-free all purpose flour in this recipe, but if you’re not gluten-free you can use regular flour instead. 

Almond milk can be swapped with any milk of choice. 

You can also sub any vegetable oil instead of the vegan butter. 

Technically any canned chili or homemade can be used in this recipe, but I loved the way that Eden Foods Black Bean & Quinoa Chili paired in this recipe!

How to Serve It

Enjoy this Vegan Chili Cornbread Casserole as an easy weeknight meal ready in under an hour.

Because it makes many servings, it’s perfect for a family dinner where you have many mouths to feed! 

For toppings, add anything you would normally add to chili. 

I think vegan sour cream or yogurt, salsa, cilantro, or hot sauce would all be nice here. 

Leftovers will keep covered in the refrigerator for up to 5 days. 

You can reheat portions in the microwave before serving. 

Enjoy!

More Recipes With Chili

• Vegan Chocolate Chili

• Black Bean Quinoa Chili

• Chili Stuffed Sweet Potatoes

• Summertime White Bean Chili

• Spicy Tempeh Bell Pepper Chili

• “Clean out the Fridge” Vegetable Chili

I Want to Hear From You!

Be sure to leave a comment below and rating below so I can use your feedback to make more yums.

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!