Delicious Vegan Chili Cornbread Pie: The Ultimate Hearty Plant-Based Comfort Food

This delicious vegan casserole features a rich, flavourful three-bean chilli crowned with a layer of fluffy, golden vegan cornbread. It’s a truly wonderful, warming meal that hits the spot all year round, perfect for chilly evenings or a comforting family dinner.

Prepare to fall in love with this vegan chili cornbread pie – a truly perfect, hearty, and crowd-pleasing meal ideal for any occasion, especially those colder days. Beneath a generous, golden layer of moist, fluffy vegan cornbread topping lies a rich, smokey three-bean vegetable chili, bursting with incredible flavors and satisfying textures. This isn’t just a meal; it’s an experience of plant-based comfort food at its finest.

There’s hardly a more welcoming sight than a steaming pan of robust chili, and when it’s topped with a glorious, golden crust of cornbread, it becomes absolutely irresistible! This casserole combines the best of both worlds: a deeply seasoned chili with a light and airy, slightly sweet cornbread that provides the perfect contrast in every bite. It’s a dish that promises to satisfy even the biggest appetites.

Beyond its incredible taste, this vegan chili cornbread pie is a very filling and wholesome meal, packing in plenty of plant-based protein and a generous serving of vegetables. It’s the ultimate comfort food that nourishes both body and soul. And for those who appreciate convenience, the leftovers are absolutely amazing when reheated the next day, making it an excellent option for meal prep throughout the week.

One of the best features of this recipe is its one-pan approach! The entire dish is cooked and baked in a single pan, significantly reducing the amount of washing up afterwards. You’ll need a large, ovenproof casserole pan that can be used on both the stovetop and in the oven. A sturdy cast iron Dutch oven is absolutely perfect for this, offering even heat distribution and a beautiful presentation.

Of course, if you’re in the mood for just the chili on its own, or prefer to bake the cornbread separately, you certainly can! Both components are delicious independently. However, there’s something truly magical about combining them into one cohesive dish, where the savory chili soaks into the soft cornbread, creating an unparalleled culinary delight.

Crafting Your Vegan Chili Cornbread Pie: A Step-by-Step Guide

(For a complete list of ingredients and detailed instructions, please refer to the recipe card provided below.)

*To ensure the best possible results, it is highly recommended to follow this recipe closely. For baking, using gram measurements with a digital scale is always preferred over cup conversions. Cup measurements can be less accurate, and using them may affect the final outcome of the cornbread’s texture and consistency.*

1. Preparing the Hearty Three-Bean Chili

Begin by creating the flavorful chili base. Ideally, this should be prepared directly in a large, ovenproof casserole pan. If you don’t possess such a pan, a regular saucepan will work perfectly for the chili cooking phase. Once the chili is simmered to perfection, you can simply transfer it to a suitable baking dish before proceeding to add the cornbread mixture.

Start by heating a little olive oil in your chosen pan. Add finely diced onion, carrot, and red bell pepper. Sauté these vegetables gently for about 10 minutes until they soften, releasing their sweet aromas and forming a wonderful aromatic foundation for your chili.

Next, introduce the crushed garlic, tomato puree, and a vibrant blend of spices: chipotle chili paste for a smoky kick, ground cumin and coriander for earthy notes, smoked paprika for depth, a hint of cinnamon to add warmth, and chili powder for an extra layer of heat (adjust to your preference). Cook this aromatic mixture for a couple of minutes, stirring continuously to allow the spices to bloom and become fragrant.

Now, it’s time to build the robust body of the chili. Stir in the soy sauce (for umami richness), a touch of dark brown sugar (to balance the acidity), and a surprising but effective addition: cocoa powder. Trust us, the cocoa powder doesn’t make it taste like chocolate; instead, it deepens the color and complexity of the chili, adding a wonderful richness. Add in the tinned chopped tomatoes, vegetable stock, and a mixture of three fantastic beans: black beans, kidney beans, and pinto beans (all rinsed and drained). Finally, stir in the frozen sweetcorn, and season generously with salt and pepper to taste.

Bring the entire mixture to a gentle simmer. Allow it to cook for at least half an hour, stirring occasionally, to let the flavors meld beautifully and the chili to thicken slightly. Taste the chili at this point and adjust the seasoning as needed. (If you’re not making the cornbread topping, your delicious chili is now ready to be served!)

If you’ve cooked the chili in a regular saucepan, now is the time to carefully transfer it to your designated baking dish, ensuring it’s evenly spread and ready for its cornbread crown.

2. Preparing the Fluffy Vegan Cornbread Topping

While the chili is simmering or once it’s transferred, preheat your oven to the specified temperature (200°C/400°F/gas mark 6) and begin preparing the cornbread topping. This topping is what transforms a delicious chili into an extraordinary pie.

First, create your vegan egg substitute, often called a “flax egg.” Mix one tablespoon of ground flaxseed with three tablespoons of warm water. Give it a good stir and then set it aside for about ten minutes. During this time, it will thicken into a gelatinous, gloopy consistency, perfect for binding your cornbread mixture.

In a large mixing bowl, combine all the dry ingredients for the cornbread. Whisk together the fine cornmeal (also known as polenta), plain all-purpose flour, baking powder, bicarbonate of soda (baking soda), and salt. Ensure these are well combined to distribute the leavening agents evenly.

In a separate jug or medium bowl, whisk together the wet ingredients. This includes your chosen non-dairy milk (soy or oat milk are generally recommended for their richness and neutral flavor), maple syrup for a hint of natural sweetness, light brown sugar (this is optional if you prefer a less sweet cornbread), melted vegan block butter (important for texture!), and a touch of cider vinegar, which reacts with the bicarbonate of soda to create a light and fluffy crumb.

Now, pour the combined wet ingredients into the dry ingredients. Add the prepared flax egg to this mixture. Gently whisk everything together until there are no dry lumps remaining. Be careful not to overmix, as this can lead to a tough cornbread. A few small lumps are fine. For an extra kick of heat and tanginess, I love to fold in a handful of chopped pickled jalapenos, but this is entirely optional and can be omitted if you prefer a milder flavor.

3. Assembling and Baking Your Chili Cornbread Pie

With both the chili and the cornbread batter ready, it’s time to bring them together. Carefully dollop spoonfuls of the cornbread mixture over the top of the hot chili, distributing it as evenly as possible. Then, gently spread the cornbread layer level with a spatula or the back of a spoon, ensuring the chili is fully covered.

Transfer the pan to your preheated oven and bake for approximately 25-30 minutes. The cornbread should turn a beautiful golden brown on top, and a skewer or toothpick inserted into the center of the cornbread should come out clean, indicating it is fully cooked through. This golden crust will offer a delightful texture contrast to the soft interior.

Once baked, remove the pie from the oven. Allow it to rest for a few minutes before serving. This brief resting period helps the chili and cornbread settle, making it easier to serve and ensuring the flavors are perfectly melded. Garnish with fresh chopped coriander or your favorite chili toppings like sliced avocado, vegan sour cream, or extra pickled jalapenos for an ultimate meal experience.

Top Tips for the Perfect Vegan Chili Cornbread Pie:

• Choose Your Pan Wisely: This vegan chili cornbread pie is designed to be made in a large, ovenproof casserole pan, such as a Dutch oven. This allows for seamless cooking from stovetop to oven. However, if you don’t have one, simply prepare the chili in a regular saucepan and then transfer it to a large baking dish before spreading the cornbread topping.
• Sweetness Preference: The cornbread in this recipe is designed to be slightly sweetened, which I personally enjoy as it complements the savory chili. However, if you prefer a less sweet cornbread, you can easily omit the light brown sugar from the cornbread batter without impacting the texture significantly.
• The Right Vegan Butter: For successful baking, it is crucial to use a solid block vegan margarine or butter, not the spreadable kind that comes in a tub. Spreadable margarines often have a higher water content, which can negatively affect the texture of your baked goods. I highly recommend using a brand like Naturli Vegan Block for consistent results.
• Make Ahead Option: The chili component of this pie can be made in advance. Prepare the chili, allow it to cool, and then store it in an airtight container in the fridge for up to three days. When you’re ready to bake, simply reheat the chili slightly, then prepare and add the cornbread topping just before baking. This makes for fantastic meal prep!
• Leftovers & Reheating: Any leftover vegan chili cornbread pie can be stored in the fridge for up to three days. It reheats beautifully in the microwave for a quick and satisfying meal. For a crisper cornbread topping, reheat individual portions in a conventional oven or toaster oven until warmed through.
• Baking Cornbread Separately: If you’re craving just the cornbread, you can bake it on its own. Pour the cornbread batter into a greased and lined 20cm/8-inch square cake tin. Bake at 200°C/400°F/gas mark 6 for 25-30 minutes, or until a skewer inserted into the center comes out clean. It’s delicious served alongside the chili or as a standalone side dish.
• Freezing for Later: This vegan chili cornbread pie freezes wonderfully. Once baked and completely cooled, you can freeze it for up to a month. If you’ve used a metal pan (like a cast iron Dutch oven), you can reheat it directly from frozen in the oven. If your pie is in a glass or ceramic dish, it’s essential to let it defrost completely first to prevent the dish from cracking when placed into a hot oven.
• Serving Suggestions: Elevate your pie with various toppings! Fresh cilantro, diced avocado, a dollop of vegan sour cream or plain vegan yogurt, a sprinkle of extra pickled jalapeños, or a drizzle of your favorite hot sauce can all add fantastic flavor and texture.

Can I Make It Gluten-Free? Absolutely!

Yes, adapting this delicious vegan chili cornbread pie to be gluten-free is straightforward. Simply swap the plain all-purpose flour in the cornbread batter for an equal weight of your preferred plain gluten-free flour blend. For optimal texture and to prevent a crumbly result, it’s often beneficial to add ¼ teaspoon of xanthan gum if your chosen gluten-free flour blend doesn’t already include it.

Additionally, always double-check that your baking powder and bicarbonate of soda (baking soda) are certified gluten-free, as some brands may contain wheat-based starches. With these simple adjustments, everyone can enjoy this comforting and flavorful dish!

More Vegan Comfort Food Dishes to Explore:

If you loved this recipe, be sure to check out these other delicious vegan comfort food options:

Vegan Sausage Casserole with Lentils and Farro

Lentil, Vegetable, and Butter Bean Chili

Chickpea, Sweet Potato, and Spinach Curry

Vegan Tofu Moqueca

Vegetable and Pearl Barley Stew with Herby Dumplings

Vegan Pumpkin Mac and Cheese

Red Lentil Dahl with Roasted Cauliflower and Butternut Squash

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