Chili Cornbread Pie Casserole

Chili Cornbread Pie Casserole is a healthy and filling one-dish meal! This vegan recipe is loaded hearty chili that gets topped with cornbread and baked to perfection.

Casseroles have a certain reputation.

You know, the kind that is greeted by groans and moans when the piping hot dish hits the table.

They are a catch-all bake without much flavor or texture to boast for all of the canned vegetables and soups that get dumped into the pot. And no matter how much you try to jazz up the appearance, chances are it will still look like the beige rectangle that it is.

A casserole is a casserole.

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But let's take a look at the benefits of this beat-up dish. Because as evidenced by this  Chili Cornbread Pie, there are some redeeming qualities!

• They are an easy one-dish meal. No sides, no problem.
• Most of the cooking time is hands off. Stick it in the oven and let the oven do the work.
• You can have so many flavors and variations. I mean, here we have chili and cornbread in a CASSEROLE.
• Leftovers. Yes, casserole leftovers can be a good thing. Especially when they involve this Chili Cornbread Pie.

The magic of this casserole starts with the filling. YOu won't find any cream of soup anything hiding in this filling. Just hearty beans, smokey chipotle chilis, tangy tomato sauce, and warming spices. We throw some finely chopped walnuts into the filling to add texture. Don't believe me that it is good? This mega-popular blogger did it first.

Then we casserole-fy this by adding the perfectly seasoned chili into a baking dish and topping it with cornbread and then baking it until the cornbread is golden brown and the chili is bubbling around the edges. It's that perfect cornbread + chili combo all in one.

Are you ready to casserole?

Chili Cornbread Pie Casserole

★★★★★ 5 from 1 review

• Author: Laurel
• Prep Time: 10 minutes
• Cook Time: 80 minutes
• Total Time: 90 minutes
• Yield: 6 servings 1x
• Category: Entree
• Cuisine: gluten-free, vegan

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Description

Don't let the cooking time throw you for a loop. This Chili Cornbread Pie Casserole recipe is mainly hands off!

Chili Cornbread Pie Casserole is a healthy and filling one-dish meal! This vegan recipe is loaded hearty chili that gets topped with cornbread and baked to perfection.

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Ingredients

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• 2 teaspoons avocado oil
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 2 chipotle chilies in adobo sauce (finely chopped)
• 1 15oz. can tomato sauce
• 2 cups walnuts (chopped fine (I use a food processor))
• 1 ½ cups water
• 1 15oz. can pinto beans, drained and rinsed
• 1 15oz. can kidney beans, drained and rinsed
• 1 15oz. can black beans, drained and rinsed
• 2 teaspoons salt

For the cornbread:

• 1 cup sorghum flour
• ½ cup cornmeal
• ½ cup masa harina
• 2 teaspoons baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 1 ½ cups water
• 3 tablespoons avocado oil

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Instructions

1. Heat the avocado oil in a large soup pot over medium heat. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic, chili powder, smoked paprika, cumin and chipotle chilies. Sautee for another 30 seconds to 1 minute, or until the spices are fragrant. Immediately add in the tomato sauce and stir well to combine.
2. Add in the remaining ingredients, cover and simmer for 20 minutes, stirring occasionally.
3. While the chili is simmering, preheat the oven to 350 degrees. Stir together all of the cornbread ingredients and set aside.
4. Once the chili has simmered, pour it into a casserole 9x12 inch casserole dish (or several smaller dishes). Spoon the cornbread on top and smooth it out in an even layer. Bake for 50-60 minutes or until the cornbread has cooked through and the chili is bubbling around the edges. Let sit for 10 minutes to cool slightly and serve.

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