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Hearty Vegan Chilli Cornbread Pie

Ruth J. Pickett
A comforting plant-based casserole featuring a smoky, protein-packed three-bean chilli topped with a fluffy vegan cornbread crust. Perfect for weeknight dinners, meal prep, or cozy gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

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.
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