Vegan Jalapeno Chili Cornbread Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
368 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Vegan Jalapeno Chili Cornbread Casserole
Description
The casserole starts with a robust chili layer containing minced garlic, chopped onion, red bell pepper, red lentils, black beans, and spices such as chili powder, cumin, oregano, onion powder, salt, and pepper. Canned or fresh tomatoes provide the base, and the mixture is baked until the lentils are tender and most liquid evaporates. This forms a thick and flavorful chili foundation.
The cornbread topping is made from a blend of all-purpose flour, cornmeal, cornstarch, baking powder, baking soda, salt, chopped pickled jalapeño, and vegan cheddar cheese or nutritional yeast. Wet ingredients including maple syrup, neutral oil, non-dairy milk, and vinegar are incorporated to form a thick batter. After the chili is sufficiently cooked, the cornbread batter is spread evenly over the top and the casserole is returned to the oven to bake until the cornbread is cooked and lightly golden.
This casserole offers a warm, tangy cornbread layer with a slight kick from jalapeños paired with a hearty, spiced chili base. It serves well as a standalone entree and can be garnished with vegan sour cream or extra pickled jalapeño for more heat. The recipe includes gluten-free and oil-free options to accommodate dietary preferences.
The casserole can be baked uncovered or covered with parchment paper to speed cooking. The cornbread batter should be slightly thick but spreadable, and additional non-dairy milk may be added if necessary to adjust consistency.
Ingredients
For the Chili
- 2 cloves garlic minced
- 1/4 cup onion chopped
- 1/2 red bell pepper chopped
- 1/2 cup red lentils use 1/3 cup if you like less lentilly chili, split
- 15 oz black beans drained or 1.5 cups cooked beans
- 1 tbsp chili powder blend
- 1/2 tsp cumin ground
- 1 tsp oregano ground
- 1/2 tsp onion powder
- 2 cups canned tomatoes or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Cornbread
- 2 tbsp maple syrup
- 2 tbsp neutral cooking oil generic cooking oil
- 3/4 cup non-dairy milk Such as almond , oat, soy or light coconut
- 1 tsp vinegar
Dry Ingredients
- 1/2 cup all-purpose flour
- 3/4 cup medium grain cornmeal or fine grain or grits
- 1 tbsp cornstarch or tapioca starch
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp pickled jalapeno chopped
- 1/4 to 1/3 cup vegan cheddar cheese or use 1-2 tbsp nutritional yeast, shreds
- 1 jalapeño thinly sliced for topping
Instructions
- In a 9x9 casserole dish, add all of the ingredients under "for the chili" and mix well. Add 1 1/2 cups of water and mix in, and even out the mixture
- Place in a pre-heated oven at 400 degrees F(205 C) . Bake for 35 -45 minutes. (Cover with parchment to help cook faster, optional)
- Meanwhile make your cornbread mixture .Mix all the dry ingredients, cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.
- Add in the pickled Jalapenos and vegan cheddar shreds and mix, and let the mixture sit for five minutes to hydrate. Check if you need more non-dairy milk and add a tablespoon or more if needed to make a thick but spreadable batter.
- Take the chili casserole out of the oven, the lentils by now should be al dente, or just about done. There should be barely any liquid in the mixture. If it's too liquidy, then bake for another 10 minutes.
- -Spread the cornbread mixture over the casserole, and even it out with a spatula, spread the sliced jalapenos on top.
- Put the casserole back in the oven to bake for another 25-30 minutes, check if the cornbread is done in the center and the sides are starting to turn golden, thats when the casserole is done.
- Take the casserole out and cool for 5 minutes. Slice and serve large helpings and enjoy! Store: Cover the baking dish and refrigerate for upto 3 days.
Notes
- Top the casserole with vegan sour cream, extra pickled jalapeño, or hot sauce for added flavor and heat.
- Substitute gluten-free flour blends or oat flour to make the cornbread gluten-free; maintain the oil for best texture.
- For an oil-free version, omit oil and add 1 tablespoon of applesauce to the cornbread batter.
- If the chili is too liquidy after baking, continue to bake uncovered for another 10 minutes to thicken before adding cornbread.
- Let the cornbread batter hydrate for about five minutes before spreading it over the chili layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 549mg | 23% |
| Potassium | 792mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 22mg | 24% |
| Calcium | 156mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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