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Vegetarian Chili Pie with Cornbread Topping

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This Vegetarian Chili Pie with Cornbread Topping is so hearty you would never guess it is meatless! Perfect for #MeatlessMondayNights!

a cornbread chili pie topped with lettuce, tomato, and jalapeño slices

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!

a serving of chili with cornbread topping in a red dish. The entire chili pie rests in the background.

Ingredients in Chili Pie

If you’ve never had chili pie before, it’s basically a chili cornbread casserole. The cornbread gets baked on top of the chili and everything is scooped onto your plate in a heap. Yum! 

Here’s what you’ll need to make this chili cornbread casserole: 

  • Beans (I used black beans and kidney beans) 
  • Tomato sauce 
  • Tomatoes with green chiles 
  • Spices 
  • Cornmeal 
  • Baking powder
  • Salt
  • Coconut oil
  • Egg
  • Silk soy milk 

overhead view of chili cornbread casserole in a cast iron skillet. a single serving is in a red bowl next to it.

How to Make Chili Pie

This chili cornbread bake couldn’t be simpler to make! Here are the basic steps: 

  1. In a large cast iron skillet or deep pie dish, combine the beans, tomato sauce, tomatoes with green chili and spices. 
  2. In a separate mixing bowl, combine the cornmeal, baking powder and salt. Add the melted coconut oil, beaten egg and Silk Soy Milk.
  3. Evenly pour the cornbread mixture over the top of the chili pie.
  4. Bake until cornbread is golden brown.

Can I Prep This in Advance? 

You can stir together the vegetarian chili ingredients ahead of time, but once the cornbread mixture is combined it needs to be baked immediately. And once baked, this chili with cornbread topping is best enjoyed right away as the cornbread gets soggy over time. 

serving of chili cornbread bake in a red bowl. a serving of chili cornbread bake in a red bowl. the entire chili pie and a carton of almond milk rest in the background.

Tips for Making Cornbread Chili Pie

  • Top this with any of your favorite chili toppings, like fresh jalapeños, tomatoes and chives for a crowd pleasing dinner that is bound to impress!
  • If you want to add other veggies to this chili pie (like onions, garlic, or bell peppers), you’ll need to sauté them until softened and then add in the beans, tomato sauce, etc. 
  • For a spicier cornbread topping, mix some pickled jalapeños or diced green chiles into the batter. 

More Easy Chili Recipes: 

This Vegetarian Chili Pie with Cornbread Topping is so hearty you would never guess it is meatless!

Vegetarian Chili Pie with Cornbread Topping

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Vegetarian Chili Pie with Cornbread Topping is so hearty you would never guess it is meatless! Perfect for busy weeknights!

Ingredients

Chili

  • 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

Cornbread

  • 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

Instructions

  1. Preheat oven to 375ºF.
  2. 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.
  3. 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.
  4. Evenly pour the cornbread mixture over the top of the chili pie.
  5. Bake 25-30 minutes until cornbread is golden brown.

Notes

*If you feel the mixture is dry, add an additional tablespoon of Silk Soy Milk until it reaches the desired consistency.

© Annie Holmes
Cuisine: American / Category: Main Dish

cornbread chili pie in a cast iron skillet

This conversation is sponsored by Silk. The opinions and text are all mine.

 

 

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Comments

  12. Alyssa @ My Sequined Life says

    Last weekend was SO amazing. We sat on our balcony in sweatshirts and drank coffee in the mornings and it was perfect. I can't wait until the temps cool off for real! I so love the looks of this chili pie, especially with a cornbread topping. This is our kind of comfort food!
    Reply

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