This Chili Cornbread Bake (VE, GF, Oil-Free) is an easy vegan comfort food recipe with a quick chili ‘cheese ‘cornbread crust baked right on top! It’s warm and savory and comes together in one dish. The recipe is gluten-free, vegan, & Oil-free. + you get 3 out of your 5 portions of veg per one serving. You can’t get healthier than that. It’s really delicious and comforting – and yet, so light in calories; only 250 per serving.
I hope you enjoy it as much as I do. This is a favorite comfort recipe in my household.
Anyway! Do let me know how you found these Chili Cornbread Bake (VE, GF, Oil-Free) if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Chili Cornbread Bake (VE, GF, Oil-Free)
- For the Chili
- 2 cloves garlic minced
- 1 small onion chopped
- 1/2 red bell pepper chopped or any color you like
- 1/2 cup 90 g Split red lentils
- 15 oz can black beans /pinto/kidney beans or 1.5 cups cooked beans
- 1 tbsp chili powder blend
- 1/2 tsp ground cumin
- 1 tsp ground oregano
- 1/2 tsp onion powder
- 1 can/tin 15oz/400g diced tomatoes or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well.
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Cornbread
- Dry Ingredients
- 1/2 cup /62.5g oat or quinoa flour
- 3/4 cup /119.25 g Medium grain cornmeal or fine grain or grits
- 1 tbsp cornstarch or tapioca starch
- 1/2 tsp salt
- 1/4 bunch of chopped cilantro or parsley
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 to 1/3 cup 28 g of vegan cheddar shreds or use 1-2 tbsp nutritional yeast
- 1 Jalapenos green chili thinly sliced for
- Wet ingredient:
- 200 ml Dairy-free milk - I used oat milk
- Preheat the oven to 400F/190C.
- In a 9x9 casserole dish, add all of the ingredients under "for the chili" and mix well. Add 1 1/2 cups/310ml of water and mix in, and even out the mixture
- Place in the preheated oven, and cook for 35 minutes. Meanwhile, make your cornbread mixture, and keep it ready.
- Mix all your dry ingredients, in a bowl, then add in the dairy-free milk by whisking constantly to avoid lumps.
- Take the chili casserole out of the oven and 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/chilies 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, that's when the casserole is done.
- Take the casserole out and cool for 5-10 minutes, before eating