Vegetarian Chili and Cornbread Casserole

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 02/5/23
Chili Pie With Salsa Cornbread Topping
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
859 Calories
18g Fat
139g Carbs
46g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 859
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 1588mg 69%
Total Carbohydrate 139g 51%
Dietary Fiber 29g 102%
Total Sugars 12g
Protein 46g
Vitamin C 16mg 78%
Calcium 403mg 31%
Iron 13mg 72%
Potassium 2061mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetarian Chili and Cornbread Casserole. With beans and mock meat for plenty of protein, this easy vegetarian and vegan chili casserole can be prepared in just a few minutes and can be a great way to use up leftover chili, if you have some. If you like cornbread, you'll like this recipe.

Ingredients

  • 4 (15-ounce) cans kidney beans, drained and rinsed

  • 2 cups vegetarian ground beef substitute

  • 1 cup corn

  • 2 (15-ounce) cans tomato sauce

  • 2 tablespoons chili powder

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 2 cups cornmeal

  • 1 1/2 cups whole-wheat flour

  • 1 tablespoon baking powder

  • 2 cups soy milk, or another non-dairy milk

  • 1/4 cup vegetable oil

  • 1 tablespoon maple syrup

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce, and spices and spread in the bottom of a large baking pan.

  3. In a separate bowl, combine the cornmeal, flour and baking powder. Slowly whisk in the soy milk, oil, and maple syrup, stirring just until combined. Pour this cornbread batter over the chili mixture and spread in the dish.

  4. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

  5. You could also make this recipe using any kind of leftover chili or canned vegetarian chili.