Chilli Bake Topped with Cornbread
A super flavourful, cozy chilli with cornbread baked on top! A super filling and delicious weeknight dinner idea or crowd-pleasing holiday recipe!
Total Time: 45 minutes
Yield: 6 servings 1x
1x 2x 3x
2 tbsp oil
1 medium onion, finely chopped (white, yellow or red all work well)
1 medium sweet potato, diced
2 tbsp chilli powder
2 tsp ground coriander
28 oz can diced tomatoes
14 oz can black beans (or about 1– 1/2 cups cooked)
11 oz can sweet corn (or about 1 cup)
1 ½ cups vegetable broth
1/2 to 1 tsp salt (to taste)
Black pepper to taste
1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
1 cup cornmeal
1 cup all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1/2 cup melted vegan butter
1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water
In a large pot on medium heat, add 2 tbsp oil and onions and cook about 5 minutes until translucent.
Add sweet potato and cook another 2-3 minutes, stirring frequently.
Add chilli powder, coriander, diced tomatoes, black beans, corn and broth.
Bring to a simmer, then cover and cook 15 minutes, stirring occasionally, until sweet potato is fork-tender.
Preheat oven to 400 F.
Meanwhile, prepare the cornbread batter: In a small bowl, stir together the non-dairy milk and vinegar. Set aside. In another small bowl, combine egg replacer and water and stir to combine. Set aside.
In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
Add melted vegan butter, vegan egg mixture, and non-dairy milk mixture. Stir until it becomes a batter.
Pour the chilli into a large casserole dish and use a spoon to smooth out the top. Pour the cornbread batter gently overtop and smooth again with a spoon.
Bake 20 minutes or until cornbread becomes slightly golden and a toothpick inserted in the center comes out clean (no batter on it).
Allow to cool slightly before serving. Enjoy!
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