This chili cornbread casserole is one of the BEST casseroles I’ve ever made! Sweet, crispy cornbread is baked on top of hearty, flavourful chili, making it an all-in-one meal.

Wooden spoon digging into chili cornbread casserole

One of my favourite dishes, especially around this time of year, is chili. And my favourite way to serve chili is with cornbread. It soaks up the chili and complements it so well. So naturally, I thought: wait, why have I never made chili cornbread casserole?!

This recipe is exactly what it sounds like. Chili cornbread casserole takes the best of two worlds and combines them. Instead of serving cornbread alongside your chili, you make them together. The cornbread on top soaks up some of the chili, making it extra flavourful. It’s even better than I could have possibly imagined!

Why You’ll Love This Chili Cornbread Casserole

  • Vegan and gluten-free. If you’re looking for a delicious vegan and gluten-free casserole, this is it! The combination of hearty chili and tender cornbread is perfect for anyone with multiple dietary restrictions.
  • Easy to make. Making this chili cornbread casserole is so simple. First, you make your chili. Then, you make the cornbread batter and spoon it on top. After that, you bake! 
  • Perfect for meal prep. This casserole keeps well in the fridge and if you’d like, you can make the chili ahead of time and then add the cornbread topping the day you plan on eating it.

Notes on Ingredients

Here’s a quick look at what you’ll need to make this casserole. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Overhead view of ingredients for chili in chili cornbread casserole with labels

For the Chili:

  • Olive oil
  • Vegetables – Red onion, red and green bell pepper, and garlic.
  • Seasonings – Chili powder, cayenne pepper, sea salt, ground black pepper, ground cumin, and dried oregano.
  • Black beans
  • Diced tomatoes – You’ll need the liquid and the tomatoes. Fire-roasted tomatoes are my favourite!
  • Quinoa
  • Vegetable broth – I like to keep this homemade vegetable broth on hand for recipes.
Overhead view of ingredients for cornbread topping for chili cornbread casserole with labels

For the Cornbread Topping:

  • Vegan buttermilk – Vegan milk and apple cider vinegar are whisked together to make this.
  • Fine grain cornmeal
  • Gluten-free baking flour – Or all-purpose flour if you’re not on a gluten-free diet.
  • Baking soda and baking powder
  • Sea salt
  • Vegan egg substitute – I use Bob’s Red Mill or pumpkin puree.
  • Vegan butter – Or olive oil. 
  • Sugar – You can use sugar, cane sugar, coconut sugar, or organic brown sugar.
  • Maple syrup
  • Jalapeño – You can adjust the heat level by adding more, less, or omitting it altogether.
  • Vegan sour cream
  • Vegan cheese

How to Make Chili Cornbread Casserole

Bell peppers and onions cooking in skillet
Cook the vegetables.
Vegetables and seasonings cooking in skillet
Add the seasonings.
  • Cook the vegetables. Sauté the onion and bell peppers in the oil over medium heat in an oven-safe skillet. Once they’re just beginning to turn golden, stir in the garlic until it’s fragrant.
  • Add the seasonings. Stir in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin, and dried oregano. 
Chili in skillet with wooden spoon
Finish the chili.
Cornbread chili casserole topping batter in mixing bowl
Make the cornbread topping.
  • Simmer. Stir in the beans and tomatoes, cook for 2 minutes, then add the quinoa and broth. Bring to a boil then reduce to a simmer. Cook covered for 20 to 25 minutes, stirring occasionally.
  • Make the cornbread batter. While the chili cooks, mix the dry ingredients for the cornbread and mix the wet ingredients in a separate bowl. Stir the wet into the dry ingredients, then fold in the jalapeños.
Cornbread topping added to skillet of chili
Add the topping to the chili.
Overhead view of vegan chili cornbread casserole in skillet
Bake until golden brown and set.
  • Assemble. Spread the chili evenly in the skillet, then spread the cornbread over the top. 
  • Bake. Place the skillet in the oven and bake at 400ºF for 30 to 35 minutes, or until a toothpick comes out clean.
  • Serve. Let the casserole cool for about 10 minutes, then serve with your favourite toppings.

Tips and Variations

  • Prep ahead. You can chop the vegetables a few days in advance or make the chili ahead of time and then assemble the casserole. This makes it easier to cook your chili cornbread casserole on a busy weeknight!
  • Customize the toppings. Feel free to add any of your favorite toppings to this casserole. Avocado slices, fresh cilantro, or even a squeeze of lime juice would work well.
  • Make it cheesy. For an extra cheesy layer, sprinkle vegan shredded cheese between the chili and cornbread topping before baking, or add the cheese on top of the cornbread if you want it to get a little crispy. Either way, it will be delicious!
  • Try another bean. Pinto beans, kidney beans, or any other bean you like to use in your chili will also work in this recipe.
Overhead view of vegan chili cornbread casserole

How to Store and Reheat Leftovers

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. 
  • Freezer: You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
  • To reheat: I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more! 

More Vegan Casserole Recipes

Overhead view of chili cornbread casserole in skillet

Enjoy friends! If you make this chili cornbread casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Chili cornbread casserole in pan with wooden spoon

Chili Cornbread Casserole

Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
This vegan chili cornbread casserole is one of the BEST casseroles ever! The secret? Sweet, crispy cornbread baked on top of delicious chili.
4.93 (from 13 ratings)
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Ingredients

Chili

  • 1 tablespoon olive oil, 15 ml
  • ½ medium red onion, diced, 60 g
  • ¼ cup red bell pepper, diced, 30 g
  • ¼ cup green bell pepper, diced, 30 g
  • 3 cloves garlic, minced, 9 g
  • 1 tablespoon chili powder, 7.5 g
  • ¼ teaspoon cayenne pepper, 0.5 g
  • 1 ½ teaspoons sea salt, 9 g
  • 1 teaspoon ground black pepper, 2 g
  • 1 teaspoon ground cumin, 2.5 g
  • 1 teaspoon dried oregano, 1 g
  • 15 ounce can of black beans, drained and rinsed, 425 g
  • 14 oz diced tomatoes, do not drain, 400 g
  • ½ cup – ¾ cup uncooked quinoa*, 85 g to 128 g
  • 2 ¼ cups vegetable broth, 532 ml

Cornbread

  • 1 ¼ cups vegan milk, 300 ml
  • 2 teaspoons apple cider vinegar, or white vinegar, 30 ml
  • 1 ¼ cups fine grain cornmeal, 150 g
  • 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 148 g
  • ½ teaspoon baking soda, 3 g
  • 2 teaspoons baking powder, 9.6 g
  • ¾ teaspoon sea salt, 4.5 g
  • 1 vegan egg substitute, I use Bob’s Red Mill or ¼ cup pumpkin puree or other egg substitute
  • ¼ cup vegan butter, 44 g or olive oil – butter adds more flavour
  • 3 tablespoons sugar, cane sugar or coconut sugar or organic brown sugar
  • 3 tablespoons maple syrup, 69 g
  • 1 jalapeño, de-seeded and finely diced, plus slices for the tops
  • vegan sour cream, optional topping
  • vegan cheese, optional topping

Instructions 

Chili

  • In a skillet/pan over medium heat, heat the oil. Add in the onion, red bell pepper and green bell peppers. Sauté for about 5 minutes until the onions are golden and fragrant. Stir in the garlic for about 30 seconds.
  • Add in the chili powder, cayenne powder, sea salt, ground black pepper, ground cumin and dried oregano. Stir to combine.
  • Add in the black beans, tomatoes and stir to combine again for about 2 minutes. Pour in all the uncooked quinoa and veggie broth.
  • Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 20-25 minutes. Stir every now and then. See my note in the notes section about the quinoa. Prep the cornbread while it simmers.
  • Remove from heat. Stir again, ensuring the quinoa is fully cooked through. Spread the chili into a flat layer and proceed to the cornbread topping.

Cornbread

  • Preheat oven to 400°F/200°C.
  • Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
  • In a large bowl, mix the cornmeal, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking soda, baking powder and sea salt together. Set aside.
  • In the same container as the vegan milk mixture (just to avoid using extra containers), mix all the wet ingredients (egg replacer, vegan butter, sugar and maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
  • Stir in the diced jalapeño.
  • Pour the batter over the chili in the skillet/casserole dish and using a spatula, smooth down the top into an even layer. Or if you want you can dollop it into like biscuits.

Putting it All Together

  • Put the dish into the oven and bake for 30-35 minutes, until a toothpick comes out clean all the way and the batter is fully cooked through.
  • Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 8-9 servings, spoon out and enjoy! Serve with some vegan sour cream, vegan cheese and some more heat if desired, such as hot sauce or jalapeño slices!

Notes

  • **If you want a more liquid-y chili, minus 1/4 cup uncooked quinoa from the chili. I wanted mine very hearty and thick, so that’s why I added an extra 1/4 cup quinoa.
  • The prep time is so “short” because you can prep the cornbread topping while the chili is being made!
  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: You can also freeze this chili cornbread casserole for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat as desired.
  • To reheat: I found my favourite way to reheat this was in a toaster oven, on about 450ºF for 5 to 10 minutes. Or, in the microwave for about 2 minutes. The cornbread actually doesn’t get soggy or dry in the microwave, I just prefer the oven method more!
Calories: 361kcal, Carbohydrates: 60g, Protein: 10g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 1375mg, Potassium: 476mg, Fiber: 10g, Sugar: 12g, Vitamin A: 703IU, Vitamin C: 19mg, Calcium: 181mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dinner
Author: Jessica Hylton