Vegan Chili and Cornbread Casserole

Vegan Chili and Cornbread Casserole
Vegan Chili and Cornbread Casserole
Tim McGeever

Vegan Chili and Cornbread Casserole

In the never-ending effort to create good, hearty comfort foods that are vegan, I thought I would combine two of the heartland's most prized recipes: chili and cornbread. I know this sounds entirely not-vegan by nature, but with the help of a standout meat substitute (soy chorizo) and by keeping the cornbread old-fashioned (sans eggs), what we have is a devilish casserole with the capability of making you a local celebrity.

Click here to see Casserole Recipe Redux

Ready in
50 m
10
Servings
847
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Cups cornmeal
  • 3 Cups all-purpose flour
  • 2 Tablespoons baking powder
  • 2 Cups soy milk or other milk substitute
  • 1/4 Cup vegetable oil
  • 1/4 Cup maple syrup
  • Cooking spray
  • 3 Cups soy chorizo or other ground beef substitute, crumbled
  • Three 15-ounce cans red kidney beans, drained
  • One 15-ounce can corn, drained
  • 1 red bell pepper, chopped
  • One 24-ounce can tomato sauce, preferably organic
  • 2 Tablespoons chili powder
  • 1 Teaspoon salt
  • 1 Teaspoon cayenne
  • 1/2 Teaspoon ground cumin
  • 1 Tablespoon butter, melted (optional)

Vegan Chili and Cornbread Casserole

Directions

Preheat the oven to 375 degrees.

In a large bowl, combine the cornmeal, flour, and baking powder. Steadily whisk in the soy milk, vegetable oil, and maple syrup. Coat a large casserole dish with cooking spray and pour in 1/3 of the batter. Spread evenly. Place in the oven and half-bake the mixture, for about 10 minutes. 

Meanwhile, in a large bowl, mix the soy chorizo, beans, corn, red bell pepper, tomato sauce, and spices. 

Remove the half-baked cornbread from the oven, and add the chili mixture to the casserole dish. Pour the remaining cornbread batter over the chili and spread evenly. Drizzle melted butter across the top of the batter, if using. 

Bake until a toothpick inserted into the center comes out clean, for 25-30 minutes.

Vegan Chili and Cornbread Casserole

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
29g
45%
Sugar
15g
N/A
Saturated Fat
8g
39%
Cholesterol
48mg
16%
Protein
32g
64%
Carbs
115g
38%
Vitamin A
70µg
8%
Vitamin B12
1µg
24%
Vitamin B6
0.5mg
24.3%
Vitamin C
21mg
35%
Vitamin E
3mg
17%
Vitamin K
6µg
7%
Calcium
337mg
34%
Fiber
13g
51%
Folate (food)
93µg
N/A
Folate equivalent (total)
335µg
84%
Folic acid
143µg
N/A
Iron
9mg
48%
Magnesium
99mg
25%
Monounsaturated
14g
N/A
Niacin (B3)
9mg
47%
Phosphorus
705mg
100%
Polyunsaturated
4g
N/A
Potassium
1039mg
30%
Riboflavin (B2)
0.7mg
41.7%
Sodium
1105mg
46%
Sugars, added
5g
N/A
Thiamin (B1)
0.7mg
47.6%
Trans
0.8g
N/A
Zinc
5mg
36%

Around the Web