This Vegetarian Chili Pie with Cornbread Topping is so hearty you would never guess it is meatless! Perfect for #MeatlessMondayNights!
I spent the weekend at my parent’s farm. If you follow me on Instagram you saw how totally gorgeous it was. What you couldn’t see is how amazing it felt! It was cool, crisp and totally beautiful the entire weekend. I actually wore jeans and a sweatshirt on Saturday. A sweatshirt! In Tennessee! In September!
That little glimpse of Fall is all I needed to get me completely and totally in Autumn comfort mode! This is my absolute favorite time of the year. I love the weather, the colors, the clothes, and of course the food!
I made this hearty Vegetarian Chili Pie with Cornbread Topping as soon as we got back and it was a perfect dinner for Meatless Monday! It is really easy because it has simple ingredients you probably already have on hand and only requires a few minutes of prep.
This is a lightened up version of a traditional chili pie. It is meat, dairy, and gluten free which makes it a great addition to any Monday Night Football parties you may be having!
Top this with any of your favorite chili toppings like fresh jalapenos, tomatoes and chives for a crowd pleasing dinner that is bound to impress!
- 1 (15 ounce can black beans) drained and rinsed
- 1 (15 ounce can red kidney beans) drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can tomatoes with green chili (undrained)
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup gluten free cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1 egg, beaten
- 2/3 cup* Silk Soy Milk
- Preheat oven to 375
- In a large cast iron skillet or deep pie dish combine the drained and rinsed beans, tomato sauce, tomatoes with green chili and spices. Make sure ingredients are thoroughly combined.
- In a separate mixing bowl combine the cornmeal, baking powder and salt. Add the melted coconut oil, beaten egg and Silk Soy Milk stirring until well combined.
- Evenly pour the cornbread mixture over the top of the chili pie.
- Bake 25-30 minutes until cornbread is golden brown.
- *If you feel the mixture is dry add an additional tablespoon of Silk Soy Milk until it reaches the desired consistency.
Click here for more great #MeatlessMondayNight meals and a chance to win prizes!
This conversation is sponsored by Silk. The opinions and text are all mine.
Or these super simple Pecan Crusted Pork Chops!