This Lentil Chili Cornbread Casserole is vegetarian, gluten-free, dairy-free and combines two of my favourites, chili and cornbread, making it the perfect cozy meal that’s sure to satisfy your entire family.
One Pot Meal
Meatless Monday just got more exciting! Who doesn’t love a warm piece of sweet cornbread with their savoury spicy chili? Why not make this recipe even more exciting by baking the cornbread on top of the chili? All your friends and family will be amazed when you take this meal out of the oven.
This recipe is fairly easy to make, and although there’s a two step process, it’s ready in about an hour. First you need to make your chili, and when it’s almost ready you can prepare your cornbread. I decided to add a little kick to my cornbread by adding chopped jalapeños, because I love heat! But you can always make it without it if you prefer your cornbread less spicy. After that, all you need is a large casserole dish to transfer your delish chili into. Then pour the cornbread on top and bake in the oven. If you already have a batch of leftover chili in your freezer, all you have to do is add the cornbread on top and you got yourself a new exciting dish!
This recipe is also perfect for meal prepping for the week, and like all chili it tastes even better the following day when all the flavours have infused and the chili has had time to rest. It’s also freezer friendly, so freeze your leftovers to enjoy at a later time, or on those busy nights when you don’t have time to cook.
If you’re a fan of chili and casseroles but looking for a non-veg option, you’re going to love my Three-Bean Turkey Chili and The Best Shepherd’s Pie.
If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition and #healthnuteats so that I can see your creations!
Recipe
Lentil Chili Cornbread Casserole
Ingredients:
Chili
- 2 tbsp extra virgin olive oil or avocado oil
- 1 medium onion chopped
- 3 garlic cloves diced
- 1 red pepper diced
- 2 tbsp chilli powder
- 1 tsp smoked paprika
- ½ tsp chili flakes optional
- 1 tsp ground cumin
- 1 tsp sea salt
- ½ tsp black pepper
- 1 can 28oz/798 ml diced tomatoes
- ¾ cup red lentils rinsed
- 1 can 15oz/398mL black beans, drained and rinsed
- 1 can 15oz/398ml red kidney beans, drained and rinsed
- ½ cup frozen corn
- 2 tbsp tomato paste
- ½ cup veggie broth
- Juice of ½ lime
- 1 tbsp pure maple syrup
Cornbread
- ¾ cup unsweetened soy milk
- 1 tsp apple cider vinegar
- 1 ¼ cup millet flour or GF flour mix
- ¾ cup fine yellow cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- ¼ cup coconut oil melted or avocado oil
- ¼ cup pure liquid honey
- 2 large eggs
- 1 jalapeno pepper chopped (optional)
Instructions:
Chili
- In a large dutch oven or large pot, heat the olive oil over medium heat. Add the onions and red pepper and sauté for 5 to 7 minutes, until peppers are tender and onions are translucent. Stir frequently.
- Add the garlic, chili powder, paprika, cumin, chili flakes, salt and pepper and cook for 1 to 2 minutes until fragrant.
- Add the diced tomatoes, lentils, black beans, kidney beans, corn, tomato paste, veggie broth and stir. Add the lime juice and maple syrup. Stir and bring to a boil, lower heat and simmer for 30 minutes covered then another 5 minutes uncovered, stirring occasionally.
- Preheat the oven to 375℉ and prepare the cornbread.
- Transfer the chili to a large casserole dish and spread the cornbread batter on top.
- Bake for 20 to 25 minutes* or until cornbread is golden brown on top and toothpick inserted comes out dry. Serve while hot.
- Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
Cornbread
- In a liquid measuring cup, measure out the soy milk and add the apple cider vinegar. Set aside for about 10 minutes to make “buttermilk”.
- In a large bowl, add the millet flour, cornmeal, baking powder, baking soda and sea salt. Whisk until well combined. Make a well in the middle and pour in the “buttermilk”, oil, honey and eggs. Mix until well combined. Fold in the chopped jalapenos and mix again until combined (don’t overmix). The batter should be thick but pourable.
Notes
Leave a comment
My cheese and meat husband loves this chilli! He was surprised the first time I made it when I told him it didn’t have cheese nor meat.
This is my go to chili recipe! It freezes well and you would never guess that it’s made meatless with lentils! 🙂
This makes my day! So glad to hear. Yes, lentils are such a great source of plant-based protein! Enjoy!
Looks great! Can I use white or whole wheat flour instead of the Miller or GF?
Hi Greta! Yes, you could although I just find spelt flour to be a healthier choice. Check out my Free Flour 101 Guide here for more info on flour substitutions: https://mailchi.mp/healthnutnutrition/flourguide I hope that helps!