Hearty vegetarian chili topped with cornbread, this cozy Vegan Chili Cornbread Casserole is the perfect meal to feed a crowd! Comfort food at it’s finest. Vegan and gluten-free option.
For the chili:
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 bell pepper, diced
- 1/4 cup tomato paste
- 1 1/2 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 3/4 tsp salt, to taste + freshly ground black pepper
- 1 (28 oz.) can diced tomatoes, with juices
- 1 (15 oz.) can black beans, drained and rinsed
- 2 (15 oz.) can kidney beans, drained and rinsed (can do half chickpeas)
- 1 cup water
For the cornbread topping:
- 1 tbsp ground flax seeds + 3 tbsp warm water
- 1 1/4 cups almond milk + 2 tsp apple cider vinegar
- 1 1/4 cups whole grain cornmeal
- 3/4 cup white whole wheat flour (sub all purpose gluten-free flour if necessary)
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/3 cup avocado oil or coconut oil, melted
- 2 tbsp maple syrup
- Heat oil in an oven-safe dutch oven* oven medium heat. Add onion, garlic, and a pinch of salt and sauté until soft, about 5 minutes.
- Add carrots, celery, and bell pepper and sauté for another 7 minutes, or until softened. Add tomato paste, all spices, salt, and pepper, stirring for a minute.
- Add tomatoes with juice, all beans, and water, stirring to combine. Increase heat to medium-high. Once boiling, reduce heat and simmer, uncovered, for 15 minutes while you make the cornbread. Taste for seasoning before you pour batter on top!
- Preheat oven to 400F. Mix together flax and water in a small bowl and set aside. Add almond milk and vinegar to a liquid measuring cup and set aside.
- Whisk together all the dry ingredients (cornmeal, flour, baking powder, and salt) in a large mixing bowl. Add almond milk mixture, flax mixture, oil, and maple syrup, stirring until just combined. Do not over-mix.
- Pour batter on top of chili. Bake for about 20-22 minutes or until a fork comes out clean. Let her rest for 15 minutes before devouring!
*If you don’t have a dutch oven, you can cook the the chili in a pot and transfer to a 2-3 qt. casserole dish prior to baking.