This Vegan Chilli Cornbread Pie is the ultimate plant-based comfort food, delivering rich flavors and wholesome nutrition in every bite.
The hearty three-bean chilli provides a satisfying dose of plant-based protein and fiber, helping to keep you full while supporting digestive health.
The cornbread topping, made without dairy or eggs, is golden, fluffy, and infused with a subtle sweetness, complementing the smoky, spiced chilli beneath.
Low in saturated fat and loaded with vegetables, beans, and heart-healthy fats from olive oil, it’s a dish that nourishes without compromising on taste.
Perfect for everyday cooking, it’s both family-friendly and versatile—great for meal prepping, make-ahead dinners, or cozy weekend meals.
With a balance of protein, complex carbs, and vibrant spices, this recipe is not just satisfying but also a smart choice for a wholesome plant-based lifestyle.
Must-Have Tools for Perfect Results
Lodge Enameled Cast Iron Dutch Oven
Ideal for cooking and baking the chilli directly in one pot, ensuring even heat distribution and excellent heat retention. A versatile piece that’s perfect for soups, stews, bread, and more.
OXO Good Grips Silicone Spatula
Perfect for stirring the chilli and folding the cornbread batter without scratching your cookware. Its heat-resistant design makes it a long-lasting kitchen essential.
Pyrex Glass Measuring Cup
Accurately measure and mix your wet ingredients with ease. The clear markings and heat-safe glass make it ideal for both baking and cooking.
USA Pan 8-inch Square Cake Pan
If you prefer to bake the cornbread separately, this nonstick pan ensures even browning and easy release, perfect for breads, brownies, and bars.
KitchenAid Classic Mixing Bowl Set
Lightweight yet sturdy bowls for whisking dry and wet ingredients separately. The nesting design saves storage space while offering multiple uses in the kitchen.
Hearty Vegan Chilli Cornbread Pie
Equipment
- 1 large oven-safe Dutch oven (or saucepan + baking dish)
- 1 mixing bowl (large)
- 1 mixing bowl (medium)
- 1 measuring cup (glass or plastic)
- 1 whisk
- 1 spatula
- 1 chopping board
- 1 chef’s knife
Ingredients
Three-Bean Chilli
- 1 tbsp olive oil
- 1 brown onion peeled and diced
- 1 red bell pepper diced
- 1 medium carrot diced
- 4 cloves garlic peeled and minced
- 1 tbsp tomato purée
- 1 tsp chipotle chilli paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp chilli powder optional
- ¼ tsp ground cinnamon
- 1 tbsp soy sauce
- ½ tbsp dark brown sugar
- ½ tbsp cocoa powder
- 2 cans 400g / 14oz each chopped tomatoes
- 240 ml 1 cup water
- 1 vegetable stock cube
- 1 can 400g / 14oz black beans, rinsed and drained
- 1 can 400g / 14oz kidney beans, rinsed and drained
- 1 can 400g / 14oz pinto beans, rinsed and drained
- 150 g 1 cup frozen sweetcorn
- Salt and pepper to taste
Vegan Cornbread Topping
- 1 tbsp ground flaxseed
- 3 tbsp warm water
- 175 g 1 cup + 1 ½ tbsp fine cornmeal (polenta)
- 150 g 1 ¼ cups plain all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 250 ml 1 cup unsweetened soy milk (or other non-dairy milk)
- 2 tbsp maple syrup
- 40 g scant ¼ cup light brown sugar (optional)
- 1 tsp cider vinegar
- 120 g ½ cup vegan block butter, melted
- 50 g pickled jalapeños diced (optional)
Instructions
- Prepare and Preheat: Before you start cooking, gather all ingredients and equipment. Preheat your oven to 200°C (400°F) or Gas Mark 6 so it’s ready when the cornbread layer needs baking. If your pan is not oven-safe, have a large baking dish nearby for later.
- Sauté the Base Vegetables: Place a large oven-safe Dutch oven or casserole pot over medium heat and add 1 tablespoon olive oil. Once the oil is shimmering, add the diced onion, bell pepper, and carrot. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are soft and the onion turns translucent. This slow cooking builds sweetness and flavor.
- Infuse with Aromatic Spices: Add the minced garlic, tomato purée, and chipotle chilli paste to the pot. Stir for 1–2 minutes until fragrant. Next, sprinkle in the ground cumin, ground coriander, smoked paprika, cinnamon, and optional chilli powder. Toasting the spices briefly releases their natural oils, deepening the flavor of the chilli.
- Build the Chilli Sauce: Stir in the soy sauce, dark brown sugar, and cocoa powder. These ingredients balance the spices with umami richness, a touch of sweetness, and a subtle earthy depth. Pour in the chopped tomatoes and water, then crumble in the vegetable stock cube. Mix thoroughly so all the flavors begin to blend.
- Add the Protein and Veggies: Tip in the black beans, kidney beans, pinto beans, and frozen sweetcorn. Stir well, ensuring everything is evenly distributed in the sauce. Season with salt and pepper to taste.
- Simmer for Full Flavor: Reduce the heat to low and let the chilli gently simmer for 30 minutes, stirring every so often to prevent sticking. This allows the spices to fully develop and the sauce to thicken. At this stage, you can taste and adjust seasoning as needed. If you’re making the chilli ahead of time, it can be cooled and stored in the fridge until ready to bake.
- Make the Flax Egg: While the chilli simmers, combine 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Stir well and set aside for about 5 minutes until the mixture thickens into a gel-like consistency. This acts as an egg substitute to bind the cornbread batter.
- Prepare the Cornbread Dry Mix: In a large mixing bowl, whisk together fine cornmeal, plain flour, baking powder, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed so the cornbread rises evenly in the oven.
- Prepare the Cornbread Wet Mix: In a separate jug or medium bowl, whisk together non-dairy milk, maple syrup, light brown sugar (if using), cider vinegar, and melted vegan butter. Whisk until the sugar is dissolved and the liquid mixture is smooth. The vinegar will react with the baking soda later to give the cornbread a light, fluffy texture.
- Combine Wet and Dry for the Batter: Pour the wet mixture into the bowl with the dry ingredients. Add the prepared flax egg. Using a whisk or spatula, gently mix until no dry streaks remain. Avoid overmixing—too much stirring can make the cornbread dense. If you want extra flavor and a little heat, fold in the diced jalapeños at this stage.
- Assemble the Casserole: Once the chilli is ready, smooth it out into an even layer in your oven-safe pot or transfer it to a greased baking dish. Using a spoon or spatula, dollop the cornbread batter evenly over the top. Gently spread the batter so it covers the chilli completely, sealing in the flavors underneath.
- Bake to Perfection: Place the assembled dish in the preheated oven and bake for 25–30 minutes, or until the cornbread is golden-brown and a toothpick inserted into the center of the topping comes out clean. The edges should be lightly crisp while the inside stays soft and fluffy.
- Rest and Serve: Remove the dish from the oven and allow it to rest for 5–10 minutes before serving. This helps the layers set slightly and makes scooping easier. Serve generous portions on their own or with fresh salad, avocado slices, or a dollop of vegan sour cream.
- Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot. The dish also freezes well for up to 1 month—just ensure it’s cooled before freezing.
Notes
- This recipe works best when cooked in a large oven-safe Dutch oven so the chilli and cornbread can be baked together in one dish. If you don’t have one, cook the chilli in a saucepan, transfer it to a baking dish, then add the cornbread topping.
- For the chilli, adjust the spice level to your taste—reduce or skip the chilli powder for a milder version, or add extra jalapeños for more heat.
- The cornbread is lightly sweetened to balance the savoury chilli, but you can omit the sugar entirely for a purely savoury topping.
- Using a block-style vegan butter (not spreadable margarine) is important for achieving the right texture in the cornbread. Spreadable types contain more water and can affect the crumb.
- This recipe freezes beautifully—perfect for batch cooking and future quick dinners.
Chef’s Secrets for Exceptional Results
To make this Vegan Chilli Cornbread Pie truly unforgettable, focus on layering flavors from the very start.
Slowly sautéing the onions, carrots, and peppers allows natural sweetness to develop, which balances the chilli’s smoky heat.
Toasting the spices briefly in the oil before adding liquids is another pro tip—it releases their essential oils and deepens the overall flavor profile.
For the cornbread, be careful not to overmix the batter; a few lumps are fine and help keep the crumb tender.
Also, use soy milk if possible, as its protein structure reacts better with the vinegar and baking soda for a lighter rise.
Finally, let the baked pie rest for several minutes before serving to lock in moisture and keep the layers intact.
Serving Suggestions for Best Enjoyment
This dish is satisfying on its own, but pairing it with the right sides can elevate the experience.
Serve generous scoops alongside a crisp green salad dressed with a tangy vinaigrette to cut through the richness.
For extra creaminess, top each portion with sliced avocado or a spoonful of vegan sour cream.
Freshly chopped cilantro or parsley sprinkled on top brings a burst of freshness.
If you’re hosting, serve it with cornbread baked separately for guests who love extra topping.
For a heartier spread, pair with roasted vegetables or a warm grain salad to complement the smoky beans and sweet cornbread crust.
Storage Tips for Long Freshness
Once cooled, store leftovers in an airtight container in the fridge for up to three days.
To reheat, use the oven for the best texture—warming at 180°C (350°F) until hot throughout ensures the cornbread stays fluffy and the chilli retains its rich flavor.
The microwave works for quick reheats but may soften the crust. For freezing, wrap portions tightly in foil or place them in freezer-safe containers. They will keep for up to a month.
To reheat from frozen, bake directly if using a metal container or thaw overnight if stored in glass or ceramic.
This makes the recipe ideal for meal prep and busy weeknights.
Frequently Asked Questions
1. Can I use other beans instead of the three listed?
Absolutely. This recipe is flexible—swap in cannellini beans, navy beans, or chickpeas if that’s what you have. Just aim for a similar total quantity of beans to maintain the chilli’s hearty texture.
2. Is there a gluten-free option for the cornbread?
Yes. Replace the plain flour with a gluten-free all-purpose blend and ensure your baking powder is gluten-free. The texture will be slightly different but still delicious.
3. How can I make the chilli less spicy?
Reduce or omit the chilli powder and chipotle paste, and skip the jalapeños in the cornbread. You can also add a little extra maple syrup to the cornbread to offset heat.
4. Can I prepare the components ahead of time?
Definitely. The chilli can be made up to two days ahead and refrigerated. Add the freshly mixed cornbread batter just before baking for the best texture.
5. What can I use instead of flaxseed for the egg replacement?
If you don’t have flaxseed, you can use chia seeds in the same ratio, or replace the flax egg with 60 ml (¼ cup) unsweetened applesauce. Both will bind the batter well.
This recipe is inspired by Domesticgothess and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
