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

10
Servings
675
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

Nutritional Facts

Total Fat
15g
21%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
55mg
18%
Carbohydrate, by difference
102g
78%
Protein
30g
65%
Vitamin A, RAE
88µg
13%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
90mg
9%
Choline, total
15mg
4%
Fiber, total dietary
8g
32%
Folate, total
154µg
39%
Iron, Fe
7mg
39%
Magnesium, Mg
120mg
38%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
463mg
66%
Riboflavin
1mg
91%
Selenium, Se
39µg
71%
Sodium, Na
181mg
12%
Thiamin
1mg
91%
Water
83g
3%
Zinc, Zn
6mg
75%

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.