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This one-dish 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.
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5 from 2 votes

Lentil Chili Cornbread Casserole

This one-dish 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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course

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

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