Vegan chilli cornbread pie – this delicious vegan casserole consists of a flavourful three bean chilli topped with a layer of fluffy vegan cornbread. It is a wonderful warming meal that is good all year round.
This vegan chilli cornbread pie is the perfect hearty, warming, crowd pleasing meal for cold days. A delicious smokey three bean vegetable chilli sits under a generous layer of moist, fluffy vegan cornbread topping.
There is no more welcome sight than a big vat of chilli and it is all the more inviting when it is topped with a layer of glorious golden cornbread!
It is a very filling meal that packs in plenty of protein and veg but is also excellent comfort food. The leftovers are also amazing reheated the next day!
The whole thing is cooked and baked in the one pan, meaning less washing up to do! You will need a large casserole pan that can be used on the hob and is also ovenproof. A cast iron dutch oven pan is perfect.
Of course if you just want to make the chilli on it’s own or bake the cornbread separately you can do that too! I just really like the idea of having it all in one.
How To Make Vegan Chilli Cornbread Pie:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by making the chilli, ideally in a large, ovenproof casserole pan. But if you don’t have one of those you can just make it in a regular saucepan and transfer it to a baking dish before adding the cornbread mix.
Fry finely diced onion, carrot and red bell pepper in a little olive oil until soft.
Add crushed garlic, tomato puree, chipotle chilli paste, cumin, coriander, smoked paprika, cinnamon and chilli powder and cook for a couple of minutes while stirring.
Next add soy sauce, dark brown sugar, cocoa powder (trust me, it works!), tinned chopped tomatoes, black beans, kidney beans, pinto beans, frozen sweetcorn, vegetable stock and some salt and pepper.
Bring the mixture up to a simmer and allow to cook, stirring it every now and again, for half an hour. Taste and add more seasoning as required. (At this point the chilli is ready to be eaten if you aren’t making the topping.)
If you haven’t used an ovenproof pan then transfer the chilli to a baking dish.
Once the chilli is cooked preheat the oven and prepare the cornbread topping.
Make a flax egg by mixing a tablespoon of ground flaxseed with three tablespoons of warm water, set it aside for ten minutes until it goes gloopy.
In a large bowl, whisk together fine cornmeal (also called polenta), plain flour, baking powder, bicarbonate of soda and salt.
In a jug, whisk together non-dairy milk (soy or oat are best), maple syrup, light brown sugar, melted vegan block butter and cider vinegar.
Pour the wet ingredients into the dry along with the flax egg and whisk until no dry lumps remain. I added a handful of chopped pickled jalapenos for a bit of extra heat but this is totally optional.
Dollop the cornbread mixture over the top of the chilli and spread it level. Bake for 25-30 minutes until the cornbread is golden and a skewer inserted into the centre comes out clean.
Top Tips:
This vegan chilli cornbread pie is made in a large, ovenproof casserole pan, like a Dutch oven. If you don’t have one of those then you can make the chilli in a regular saucepan and transfer it to a large baking dish before adding the cornbread topping.
I like my cornbread slightly sweetened but you can omit the brown sugar if you prefer.
It is important to use a block vegan margarine/butter, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.
The chilli can be made in advance and stored in the fridge. Make and add the cornbread topping just before baking.
Any leftovers can be stored in the fridge for three days and reheated in the microwave.
The cornbread can also be baked separately in a 20cm/8 inch square greased and lined cake tin at 200C/400F/gas mark 6 for 25-30 minutes until a skewer inserted into the centre comes out clean.
Once baked and cooled this vegan chilli cornbread pie can be frozen for up to a month. If you have used a metal pan then it can be reheated in the oven straight from frozen. If you used a glass or ceramic dish then you will need to let it defrost first as placing a cold dish in a hot oven can cause it to crack.
Can I Make It Gluten Free?:
Yes! To make this vegan chilli cornbread pie gluten free simply swap the plain flour in the cornbread batter for an equal weight of a plain gluten free flour blend. Add 1/4 tsp xanthan gum if the blend doesn’t already include it.
You will also need to make sure that your baking powder and bicarb are gluten free.
More Vegan Comfort Food Dishes:
Vegan sausage casserole with lentils and farro
Lentil, vegetable and butter bean chilli
Chickpea, sweet potato and spinach curry
Vegetable and pearl barley stew with herby dumplings
Red lentil dhal with roasted cauliflower and butternut squash
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Vegan Chilli Cornbread Pie
Vegan chilli cornbread pie - this delicious vegan casserole consists of a flavourful three bean chilli topped with a layer of fluffy vegan cornbread. It is a wonderful warming meal that is good all year round.
Ingredients
Three Bean Chilli:
- 1 Tbsp olive oil
- 1 brown onion peeled and diced
- 1 red bell pepper diced
- 1 medium carrot diced
- 4 cloves garlic peeled and crushed
- 1 Tbsp tomato puree
- 1 tsp chipotle chilli paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp chilli powder (optional)
- 1/4 tsp ground cinnamon
- 1 Tbsp soy sauce
- 1/2 Tbsp dark brown soft sugar
- 1/2 Tbsp cocoa powder
- 2 400g (14oz) tins chopped tomatoes
- 240 ml (1 cup) water
- 1 vegetable stock cube
- 1 400g (14oz) tin black beans rinsed and drained
- 1 400g (14oz) tin kidney beans rinsed and drained
- 1 400g (14oz) tin pinto beans rinsed and drained
- 150 g (1 cup) frozen sweet corn
- salt and pepper
Vegan Cornbread:
- 1 Tbsp ground flaxseed
- 3 Tbsp warm water
- 175 g (1 cup + 1 1/2 Tbsp) fine cornmeal (polenta)
- 150 g (1 1/4 cups) plain (all-purpose) flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 250 ml (1 cup) unsweetened non-dairy milk (soy is best)
- 2 Tbsp maple syrup
- 40 g (scant 1/4 cup) light brown soft sugar (optional)
- 1 tsp cider vinegar
- 120 g (1/2 cup) vegan block butter/margarine (NOT the spreadable kind in a tub. I use Naturli Vegan Block) melted
- 50 g (1.75 oz / a large handful) pickled jalapenos diced (optional)
Instructions
-
Heat the olive oil in a large, ovenproof casserole pan and add the onion, pepper and carrot. Fry gently for 10 minutes until softened.
-
Add the crushed garlic, tomato puree, chipotle chilli paste, cumin, coriander, smoked paprika, cinnamon and chilli powder and cook for a couple of minutes while stirring.
-
Add the soy sauce, dark brown sugar, cocoa powder, tinned tomatoes, water, black beans, kidney beans, pinto beans, frozen sweetcorn, vegetable stock and some salt and pepper.
-
Bring the mixture up to a simmer and allow to cook, stirring it every now and again, for half an hour. Taste and add more seasoning as required. (At this point the chilli is ready to be eaten if you aren't making the topping.)
-
Preheat the oven to 200°C/400°F/gas mark 6.
-
Mix the ground flaxseed with the water and set aside until it goes gloopy.
-
In a large bowl, whisk together the cornmeal, plain flour, baking powder, bicarbonate of soda and salt.
-
In a jug, whisk together the non-dairy milk, maple syrup, light brown soft sugar, cider vinegar and melted vegan block butter.
-
Pour the wet ingredients into the dry along with the flax egg and whisk until no dry lumps remain but be careful not to over-beat the mixture, Fold through the jalapenos if using.
-
Dollop the cornbread mixture over the top of the chilli and spread it level. Bake for 25-30 minutes until the cornbread is golden and a skewer inserted into the centre comes out clean.
Recipe Notes
- This vegan chilli cornbread pie is made in a large, ovenproof casserole pan, like a Dutch oven. If you don't have one of those then you can make the chilli in a regular saucepan and transfer it to a large baking dish before adding the cornbread topping.
- I like my cornbread slightly sweetened but you can omit the brown sugar if you prefer.
- It is important to use a block vegan margarine/butter, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block.
- The chilli can be made in advance and stored in the fridge. Make and add the cornbread topping just before baking.
- Any leftovers can be stored in the fridge for three days and reheated in the microwave.
- The cornbread can also be baked separately in a 20cm/8 inch square greased and lined cake tin at 200C/400F/gas mark 6 for 25-30 minutes until a skewer inserted into the centre comes out clean.
- Once baked and cooled this vegan chilli cornbread pie can be frozen for up to a month. If you have used a metal pan then it can be reheated in the oven straight from frozen. If you used a glass or ceramic dish then you will need to let it defrost first as placing a cold dish in a hot oven can cause it to crack.
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