Vegetarian Chili and Cornbread Casserole

Chili Pie With Salsa Cornbread Topping
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings

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.


  • 4 15 ounce cans kidney beans (well-drained)
  • 2 cups vegetarian ground beef substitute
  • 1 cup corn
  • 2 15-ounce cans tomato sauce
  • 2 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/3 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cornmeal
  • 1 1/2 cups whole wheat flour
  • 1 tbsp baking powder
  • 2 cups soy milk (or another non-dairy milk substitute)
  • 1/4 cup vegetable oil
  • 1 tbsp 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.