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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Chili Cornbread Bake

RECIPE By PlantPlate
This hearty and warming dish is part casserole, part chili, part cornbread- and entirely scrumptious!

Prep Time: 15 Minutes
Cook Time: 60 Minutes
Yield: Serves 4-6

Notes:

There's something super comforting about a big bowl of chili and cornbread! And the great thing about this recipe is that it's all rolled into one dish.

I usually use kidney beans in this recipe, but you can use other varities such as pinto or black beans instead. This is a family-friendly dish, but if you're making it for younger kids, you can leave out the chili powder and jalapenos.

For the Soy-Free Version: In the cornbread topping, use rice or almond milk instead of soy.

Ingredients:

For the Chili:

  • 1/2 cup low sodium vegetable broth
  • 1 small brown onion, diced
  • 2 cloves garlic, peeled and crushed
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 3/4 tsp. ground cumin
  • 1/2 tsp. ground coriander seed
  • 1/2 tsp. regular or smoked paprika
  • 3/4 tsp. ground chili
  • 1/2 tsp. dried oregano
  • 2 x 15 oz. (425g) cans kidney beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 x 15 oz. (400g) can diced tomatoes

For the Cornbread Topping:

  • 1 tbsp. ground flax seed
  • 3 tbsp. water
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 2/3 cup soy milk or almond milk
  • 1/4 cup applesauce
  • 2 tbsp. diced jalapenos (optional)
  • Pinch salt (optional)

Instructions:

  1. Preheat the oven to 200°C / 420°F.
  2. To prepare the chili, sautee the onion and garlic in the vegetable broth for 2-3 minutes. Add the zucchini, bell pepper, spices, and oregano. Cook, stirring constantly, for 5 minutes. Add the beans, corn and diced tomatoes, and stir to combine. Reduce heat to a simmer, and leave to cook for a further 5 minutes.
  3. Transfer chili to a large casserole dish. One that is approximately 15 to 20cm wide and 25cm long is ideal (you don't want to use one bigger than this, as the cornbread will be too thin.)
  4. To prepare the cornbread topping, mix the ground flax with the 3 tablespoons of water and set aside. Combine the cornmeal, flour, baking powder and optional salt in a mixing bowl. Stir to combine. Add the milk, water, flax mixture and jalapenos (if using) and mix well. Spread the cornbread topping in an even layer over the chili.
  5. Place in the oven and bake for 25-30 minutes, until brown on top. Remove from the oven and allow to sit for 5 minutes before slicing into portions and serving.