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.
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.
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.
*NOTE: If using a convection oven, bake for 15 to 18 minutes.