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    Home » Comfort Food Recipes

    Jalapeno Chili Cornbread Casserole

    Published: Oct 15, 2020 by Richa 97 Comments

    Jump to Recipe   Print Recipe
    This Jalapeno Chili Cornbread Casserole is an easy vegan comfort food casserole recipe with a quick jalapeño cheddar cornbread crust baked right on top! It’s warm and savory and comes together in one dish. Jump to Recipe
    overhead shot of a chili cornbread casserole with one square cut an served
    I love baking of casseroles in fall and winter. Just put everything in one dish no standing around and you get hot steaming amazing food. Everyone loves a good comfort food casserole and this chili cornbread casserole is especially delicious – so saucy and flavorful. It all starts out with a savory vegan lentil bean chili which is topped with an addicting maple sweetened jalapeño cornbread crust. You’ll find it difficult to stop nibbling away at that cornbread topping it’s so good with that hint of sweetness that balances out the heat from the chili and jalapenos. The cornbread is delicious and moist because of  being baked on top of the chili!

    overhead shot of a casserole dish with chili cornbread casserole
    Not only is it this vegan cornbread casserole hearty, but it’s also quick to pull together in one dish. You mix all the chili ingredients in the dish and pre-bake the chili, top with the cornbread mix, and pop this back in the oven until it’s all ready and bubbly.
    No one’s going to be mad that there are fewer dishes to clean tonight!
    side view of a square of chili cornbread casserole on a white plate
    This Vegan Chili Cornbread Casserole is the perfect vegan comfort food dinner on a chilly evening.  A complete meal coming out of one skillet. What’s not to love about that?
    overhead shot of chili cornbread casserole with one square cut
     
    Print Recipe
    4.95 from 35 votes

    Vegan Jalapeno Chili Cornbread Casserole

    Jalapeno Cornbread Chili Casserole is an easy vegan comfort food casserole recipe with a quick jalapeño cheddar cornbread crust baked right on top of the lentil chili. It’s warm and savory and comes together in one dish.  Nutfree soyfree. Glutenfree option.
    Prep Time10 mins
    Cook Time55 mins
    Total Time1 hr 5 mins
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: cornbread casserole, vegan cornbread chili casserole, vegan cornbread recipe
    Servings: 6
    Calories: 368kcal
    Author: Vegan Richa

    Ingredients

    For the Chili

    • 2 cloves garlic minced
    • 1/4 cup chopped onion
    • 1/2 red bell pepper chopped
    • 1/2 cup (90 g) Split red lentils use 1/3 cup if you like less lentilly chili
    • 15 oz can black beans, drained or 1.5 cups cooked beans
    • 1 tbsp chili powder blend
    • 1/2 tsp ground cumin
    • 1 tsp ground oregano
    • 1/2 tsp onion powder
    • 2 cups (480 g) diced canned tomatoes or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well.
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    For the Cornbread

    • 2 tbsp (29.57 ml) maple syrup
    • 2 tbsp (29.57 ml) oil
    • 3/4 cup (177.44 ml) non-dairy milk Such as almond , oat, soy or light coconut
    • 1 tsp vinegar

    Dry Ingredients

    • 1/2 cup (62.5 g) all purpose flour
    • 3/4 cup (119.25 g) Medium grain cornmeal or fine grain or grits
    • 1 tbsp cornstarch or tapioca starch
    • 1/2 tsp salt
    • 1 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 2 tbsp chopped pickled jalapaneo
    • 1/4 to 1/3 cup (28 g) of vegan cheddar shreds or use 1-2 tbsp nutritional yeast
    • 1 jalapeno thinly sliced for topping

    Instructions

    • In a 9x9 casserole dish, add all of the ingredients under "for the chili" and mix well. Add 1 1/2 cups of water and mix in, and even out the mixture
    • Place in a pre-heated oven at 400 degrees F(205 C) . Bake for 35 -45 minutes. (Cover with parchment to help cook faster, optional)
    • Meanwhile make your cornbread mixture .Mix all the dry ingredients, cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.
    • Add in the pickled Jalapenos and vegan cheddar shreds and mix, and let the mixture sit for five minutes to hydrate. Check if you need more non-dairy milk and add a tablespoon or more if needed to make a thick but spreadable batter.
    • Take the chili casserole out of the oven, the lentils by now should be al dente, or just about done. There should be barely any liquid in the mixture. If it's too liquidy, then bake for another 10 minutes.
    • -Spread the cornbread mixture over the casserole, and even it out with a spatula, spread the sliced jalapenos on top.
    • Put the casserole back in the oven to bake for another 25-30 minutes, check if the cornbread is done in the center and the sides are starting to turn golden, thats when the casserole is done.
    • Take the casserole out and cool for 5 minutes. Slice and serve large helpings and enjoy!
      Store: Cover the baking dish and refrigerate for upto 3 days.

    Video

    Notes

    You can enjoy the casserole as is, or top it with vegan sour cream or more pickled jalapeno, hot sauce, and other things
    Glutenfree option: Use gluten-free flour blend or oat flour for the cornbread. Do not skip the oil. 
    Oil free option. Omit the oil and add 1 tablespoon applesauce to the cornbread batter 

    Nutrition

    Nutrition Facts
    Vegan Jalapeno Chili Cornbread Casserole
    Amount Per Serving
    Calories 368 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 549mg24%
    Potassium 792mg23%
    Carbohydrates 61g20%
    Fiber 14g58%
    Sugar 7g8%
    Protein 14g28%
    Vitamin A 404IU8%
    Vitamin C 22mg27%
    Calcium 156mg16%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

     


    Ingredients for Chili Cornbread Casserole 

    • The base for the chili layer is made with onion, bell pepper, tomatoes, and lentils
    • The chili layer would not taste like chili without that signature South-of-the-border blend of cumin, oregano, onion powder, and chili powder
    • For the cornbread topping, we use typical cornbread ingredients like cornmeal, mixed with flour and cornstarch.
    • maple syrup adds a nice sweetness to the cornbread layer
    • a mix of non-dairy milk and vinegar mimics the buttermilk that is used in traditional recipes
    • baking soda and baking powder are our raising agents and responsible for that perfect light and fluffy texture. Make sure to check the expiry date to be sure they are still active.
    • To add some oomph to the topping, stir in some chopped pickled jalapenos and vegan cheese or nutritional yeast
    • Glutenfree option: Use gluten-free flour blend or old flour for the cornbread. Do not skip the oil.
      Oil free option. Omit the oil and add 1 tablespoon applesauce.
      This recipe is soy free and Nutfree with Nutfree non dairy milk.

    Tips:

    • Why not serve this with a big dollop of vegan sour cream or homemade guacamole
    • If you’re not tolerating any spice or make this for children, feel free to swap the jalapeños for green bell pepper
    • Or you can swap the chopped jalapenos for a few tablespoons of a drained can of diced hatch chili peppers
    • You can add taco seasoning or chili powder blend instead of the spices used in the chili
    • Bake in individual ramekins for personal size servings

    How to make Chili Cornbread Casserole:

    chili mix being tossed in a white casserole dish
     
      In a 9×9 casserole dish, add all of the ingredients under chili and mix well. Add 1 1/2 cups of water and mix in, and even out the mixture
    chili mix in casserole dish
    chili mix in white casserole dish for cornbread casserole
    -Place in a pre-heated oven at 400 degrees F, and cook for 35 minutes. Meanwhile, make your cornbread mixture, and keep ready.
    ingredients for cornbread topping for chili cornbread casserole
    Mix all your dry ingredients, cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.
    dry cornbread mix in white bowl
    cheddar shreds being stirred into cornbread batter
    Add in your pickled Jalapenos and cheddar shreds and mix, and let the mixture sit for five minutes to see if you need more non-dairy milk.
    cornbread batter with pieces of jalapeno and cheddar shreds
    Take the chili casserole out of the oven and the lentils by now should be al dente or just about done. There should be barely any liquid in the mixture. If it’s too liquidy, then bake for another 10 minutes.
    Spread the cornbread mixture over the casserole, and even it out with a spatula, spread the sliced jalapeno on top.
    vegan chili cornbread casserole before baking
    chili cornbread casserole topped with jalapeno rounds
    Put the casserole back in the oven to bake for another 25-30 minutes. Check if the cornbread is done in the center and the sides are starting to turn golden, that’s when the casserole is done. Take the casserole out and cool for 5-10 minutes, and just take large helpings and enjoy!
     side view of a slice of chile cornbread casserole on a white plate
     
    You can enjoy the casserole as is, or top it with vegan sour cream or more pickled jalapeno, hot sauce, and other things.

    CAN THIS BE FROZEN? 

     I think this casserole should hold up fine in the freezer for a couple of months. You’ll always want to defrost it in the refrigerator overnight. Then heat it through in a 350ºF hot oven for roughly 30 mins depending on how much you have left.

    MORE HEARTY MEALS FROM THE OVEN:

    • Lentil Rice Casserole with Chickpea Dumplings
    • Farro Cauliflower Bake
    • Quinoa Black Bean Casserole with Cheddar Cream Sauce
    • Spinach Florentine Bake
    • Ziti Cheddar Bake with Crispy Brussels Sprouts

    Sharing is caring!

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    Comments

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    1. Cami

      January 06, 2023 at 2:00 pm

      4 stars
      One of my new favorite recipes! The flavor is amazing. Leaving off one star because the cook time is way off for me, the lentils always need about 30 more minutes in the oven and my oven runs hot. I leave out 1/4 cup of the water otherwise my lentils are in the oven for over an hour. Also, I thought the recipe steps and ingredients could have been written more clearly. Anyways, I made this with dairy smoked cheddar and topped with sour cream and with those modifications above I really did love it.

      Reply
      • Richa

        January 06, 2023 at 4:20 pm

        You may be using the wrong lentils. Split red lentils cook faster than whole red. You might be using whole red?
        Also let me know where I can add more details in the instructions

        Reply
    2. Sweta Roy-Carson

      December 05, 2022 at 11:39 am

      Can this dish be made the night before? I am planning to take it to a family holiday gathering and need a dish that can be pre-made.

      Reply
      • Vegan Richa Support

        December 07, 2022 at 11:28 am

        You can bake it the night before. Let the casserole cool, then cover and keep in the fridge. Reheat in a 350 degree oven for about 30 minutes when ready to enjoy.

        Reply
    3. Heidi J

      November 21, 2022 at 11:28 am

      5 stars
      This actually reminds me of a tamale! I used fresh jalepanos instead of the pickled.
      And would add a little more water. Little on the dry side for me, but it was not at all. I like a little more sauce. Recipe is actually fast and east to put together.
      My husband is not vegan, and said he would eat it aagin.

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:04 pm

        Thank you!

        Reply
    4. Jane

      November 11, 2022 at 4:17 pm

      My daughter doesn’t like cornbread SO if I leave that off, do I cook the chili longer?

      Reply
      • Vegan Richa Support

        November 11, 2022 at 11:02 pm

        The chili will not need to be cooked as long if you leave off the cornbread. Check the temperature and doneness of the lentils at the 35 minute mark per the recipe – if it’s not quite done, continue to cook in 10 minute increments until hot throughout.

        Reply
    5. R.

      November 07, 2022 at 4:57 pm

      The liquid ingredients for the cornbread topping aren’t included in the above recipe. Help!

      Reply
      • Vegan Richa Support

        November 09, 2022 at 11:28 pm

        Hello! The ingredients can be found in the recipe card; the liquid ingredients are under For the Cornbread and above Dry Ingredients. I hope this helps!

        Reply
    6. MJ

      July 21, 2022 at 4:45 pm

      5 stars
      This is delicious, and I’ll definitely be making it again. Thanks for the recipe!

      Reply
      • Vegan Richa Support

        July 22, 2022 at 11:04 am

        yay

        Reply
    7. Jay

      May 29, 2022 at 4:44 pm

      5 stars
      I was a little concerned about the volume of chili to cornbread ratio (though I added 1/2 cup of corn), but once I tasted it, all concerns were gone. This was absolutely delicious.

      Reply
      • Vegan Richa Support

        May 29, 2022 at 7:09 pm

        it’s all good

        Reply
    8. Sue

      March 30, 2022 at 9:02 am

      5 stars
      This is delicious and easy and fun to make! Thanks Richa.

      Reply
      • Vegan Richa Support

        April 01, 2022 at 11:51 am

        Hooray! my sentiments exactly

        Reply
    9. Sue

      March 23, 2022 at 4:51 am

      5 stars
      This is so good – I make it regularly and it’s great for leftovers!

      Reply
      • Vegan Richa Support

        March 23, 2022 at 1:54 pm

        so glad to hear, thanks Sue

        Reply
    10. Katie

      February 13, 2022 at 12:41 pm

      5 stars
      This was yummy!! I’d make it again. Thank you!

      Reply
      • Vegan Richa Support

        February 15, 2022 at 2:11 pm

        Excellent

        Reply
    11. Candice

      December 05, 2021 at 5:53 am

      5 stars
      This is a great recipe! The chili part is not at all soupy, even when I added a small diced zucchini. I also added some frozen corn as a layer before the cornbread batter. I loved it and will continue to play with the combinations.

      Reply
      • Vegan Richa Support

        December 08, 2021 at 1:30 pm

        sounds yummy

        Reply
    12. Tanvi

      November 08, 2021 at 8:22 am

      4 stars
      This was okay but has potential. The good aspects of this dish are that it’s easy and requires less dishes. The down side is that I found the cornbread to be pretty dry and flavorless, and the dish didn’t have enough salt overall. Next time I’ll taste as I go and make sure the corn bread batter is wetter and has more seasonings. I followed the directions to the T and baked the lentils/bean mixture for 10 additional minutes as there was still water in the dish. Maybe that was a mistake and caused the bread to be dry.

      Reply
      • Richa

        November 08, 2021 at 9:30 am

        Adjust the salt. Salt brings out all the other flavors as well. I think the extra baking prob did that. The cornbread baked and the. Absorbs some of the moisture from the chili. If that is tok dry then the cornbread continues to dry out after it’s done baking. You can also top the cornbread with tomato slices to add and keep in the moisture

        Reply
    13. Angela

      September 21, 2021 at 10:25 am

      Is there a way to sub the all-purpose flour for either coconut, almond, or oat flour? If so, what would the ratio be? My family enjoys your recipes and looking forward to trying this one.

      Reply
      • Richa

        September 21, 2021 at 1:44 pm

        Yes use oat flour. Gf options are mentioned in the notes section

        Reply
      • Linda

        November 07, 2022 at 7:35 pm

        I love all things jalapeño, so I can’t wait to make this recipe! One question…I haven’t found any cheddar-like vegan cheese that I like and for medical reasons* I can’t eat nutritional yeast, so can I just leave it out?
        Thanks!
        *Some people with Crohn’s Disease can’t tolerate nutritional yeast and I’m one of them.

        Reply
        • Richa

          November 07, 2022 at 8:20 pm

          Yea you can leave those out. For chewier flavor you can add 1/2 tsp miso to the wet

          Reply
    14. Maxine

      May 21, 2021 at 2:31 pm

      5 stars
      I absolutely love this recipe! My favorite thing is that it is so easily customizable. I’ve added corn and other leftover veggies I have around. I’ve used brown lentils or red lentils, and different types of beans. Whatever I have around, can so easily be used in this casserole!

      I don’t have a 9×9 casserole dish so I always make it in a 7×11 casserole dish and it fits just fine. I use polenta from the bulk section of the supermarket for the cornbread and if I don’t have cornstarch I have just used a little extra flour.

      The only thing is that the first few times I made this recipe I had to leave it on the oven for 30+ extra minutes at step 5 because it was still very watery. It might be because the tomatoes I used were too watery or because of the modifications I made. However, now when I make this, I just add a quarter cup of water at a time instead of the full 1.5 cups (I normally stop around .75-1 cup) and that tends to be just right!

      This recipe is always a hit and even though it’s very filling, the leftovers go fast because it’s so delicious! Thanks Richa!

      Reply
    15. Jill

      March 29, 2021 at 11:28 am

      Love your recipes. Looking forward to making this one. I assume the beans are drained. But what about the tomatoes? If using canned, should they be drained or with the liquid added? Thanks!

      Reply
      • Richa

        March 30, 2021 at 11:54 pm

        Beans are drained. Tomatoes are not

        Reply
    16. Stefanie

      February 27, 2021 at 4:30 pm

      5 stars
      This recipe was soooo good! Super simple to put together and tasted amazing !

      Reply
      • Vegan Richa Support

        March 01, 2021 at 11:17 am

        hooray!

        Reply
    17. Luci

      February 15, 2021 at 9:08 am

      5 stars
      Love this recipe! It’s so easy and all in one dish. And the biggest plus for me is that my non-vegan family members like it too!
      Thank you for sharing this delicious recipe!
      Quick question, could the cornbread topping be made as a stand alone? I’ve been looking for a good vegan cornbread to go with soups & stews, and I think this one would be wonderful!

      Reply
    18. Christine

      February 09, 2021 at 3:11 pm

      5 stars
      I made this without the jalapenos and it was excellent!

      Reply
    19. Luci

      January 26, 2021 at 7:19 pm

      Hi Richa,
      I have everything on the list except the split red lentils…but I do have canned lentils, or dry black, green, or french green lentils, and lots of other canned beans. What would you suggest as a good substitute? And wil that change how much water to add? Or the cooking time?
      Thanks so much, looking forward to trying this recipe!

      Reply
      • Vegan Richa Support

        January 27, 2021 at 12:50 pm

        great – just sub the red lentils with your dry green & no need to alter anything. enjoy!!

        Reply
        • Luci

          January 27, 2021 at 6:48 pm

          5 stars
          Thanks Richa, I used the green lentils, hatch chilies in the cornbread and pickled jales on top. It turned out great! Super easy and very tasty, thanks!

          Reply
    20. Susan

      January 21, 2021 at 2:37 pm

      Can I leave the maple syrup out without hurting the cornbread?

      Reply
      • Richa

        January 21, 2021 at 6:44 pm

        Yea leave it out

        Reply
        • Susan

          January 22, 2021 at 6:05 am

          Thank you!

          Reply
    21. Britney

      January 20, 2021 at 4:22 pm

      5 stars
      I was a little unsure about this one as I haven’t made cornbread or cooked with red lentils before….but my whole family loved this! This one is a keeper for the recipe book – will definitely make this again. Thanks so much!!

      Reply
      • Richa

        January 20, 2021 at 5:03 pm

        Yay

        Reply
    22. Julie

      January 20, 2021 at 5:20 am

      Can you substitute whole red lentils for the split lentils? I

      Reply
      • Vegan Richa Support

        January 20, 2021 at 8:00 pm

        sure it’s pretty flexible to different beans and flavors . Up the baking time to 55 minutes and you’ll be golden!!

        Reply
    23. Pam Bee

      January 19, 2021 at 8:41 pm

      This was delicious! I really enjoyed it.

      Reply
      • Richa

        January 19, 2021 at 9:28 pm

        Thanks!

        Reply
    24. A

      January 03, 2021 at 11:44 am

      5 stars
      Amazing! My whole family loved it and went back for seconds . You rock Richa 😀

      Reply
      • Vegan Richa Support

        January 06, 2021 at 12:55 pm

        wow Rock ‘n Roll

        Reply
    25. Tiffany

      December 21, 2020 at 8:36 pm

      5 stars
      This is so good, my husband who claims he doesn’t like cornbread had seconds. This is my new favorite chili recipe!

      KEEP DOING WHAT YOU’RE DOING! I’ve never had such consistent success with anyone’s recipes before finding yours. Every single recipe I’ve tried from your cookbooks and website has been a huge success. Many thanks!

      Reply
      • Vegan Richa Support

        December 22, 2020 at 1:15 pm

        thanks for popping in!

        Reply
    26. Jenny Knight

      December 16, 2020 at 6:07 pm

      5 stars
      My 16-year-old son’s first words after tasting this were, “This dinner is absolutely delicious!” Win!!! I left off the jalapeños because my kids won’t eat them. I also made a little more of the cornbread topping to make it thicker, but there was really no need. Served with slices of avocado. This recipe will definitely be a repeat!

      Reply
    27. eva @ StyleMyThrift.com

      November 10, 2020 at 1:19 pm

      5 stars
      Made this last night for dinner! Made per your ingredients except I could not get red lentils but a Fall/Autumn mix of all lentils (why call it Fall/Autumn is besides me?…)…we are not Vegan, I was able to use cheddar cheese…my 17 year old daughter who is strict Vegetarian loved this! and my meat eating husband? couldn’t resist the smell coming from the overn…a hit in our house!

      Reply
      • Vegan Richa Support

        November 12, 2020 at 9:52 am

        marketing! that’s great to hear =)

        Reply
    28. Claudia

      November 09, 2020 at 2:49 pm

      Can I use mass hating for the cornmeal/grits? Is that the same?

      Reply
    29. Nandini

      November 03, 2020 at 11:34 am

      Can we use regular fresh jalapeno instead of pickled? and vegan mozzarella instead of cheddar cheese?
      Also any alternatives for black beans that would also work?

      Reply
      • Richa

        November 03, 2020 at 12:08 pm

        Yes to all of those! Use any beans such as pintos , kidney etc

        Reply
      • Sydney

        November 04, 2020 at 7:24 pm

        I used pinto beans and they were delicious.

        Reply
    30. Claudia

      October 31, 2020 at 10:22 am

      Can I use masa for this recipe?

      Reply
    31. Carol

      October 28, 2020 at 9:55 pm

      5 stars
      Love this! Made in twice in one week. Used cashew sour cream on top the second time. I used a gluten free flour mix from Trader Joe’s , canned green Chili’s and nutritional yeast in the corn bread.
      It served the 2 of us for 2 dinners. With some steamed veggies/salad on the side.
      I love that it all gets made in one pan. Super easy and so satisfying. Ultimate comfort food.
      Thanks again for a winter time Winner!

      Reply
      • Richa

        October 28, 2020 at 11:48 pm

        awesome

        Reply
    32. Danielle

      October 28, 2020 at 6:25 pm

      5 stars
      This was so easy and delicious! I made it with GF flour and omitted the jalapeños and cheese. I’ll definitely make this again!

      Reply
    33. Sydney

      October 28, 2020 at 10:14 am

      5 stars
      Absolutely LOVE this recipe! We made it 3 days in a row. The house smells amazing while cooking and we ate it with cashew sour cream served on the side of it. Delicious!!!

      Reply
      • Sydney

        October 28, 2020 at 10:17 am

        5 stars
        P.S. We doubled it and put it into a large casserole dish.

        Reply
        • Sydney

          October 28, 2020 at 10:20 am

          oops..also we used the tamed sliced jalapeños and left the garlic out since I can’t tolerate garlic. Still sooooooo flavorful!

          Reply
          • Richa

            October 28, 2020 at 1:12 pm

            Awesome

            Reply
    34. Susan Iseman

      October 28, 2020 at 5:27 am

      5 stars
      Made this last night for two of us and we have enough for tonight’s dinner! I mixed whole wheat flour with the cornmeal and added the liquid from the canned chopped tomatoes, along with a bit of tomato paste. I topped with sliced fresh poblanos from the last of my garden. Thanks- this will be a mainstay for us and I can imagine adding other veggies and/or different beans and legumes!

      Reply
      • Richa

        October 28, 2020 at 1:13 pm

        Awesome yes it’s pretty flexible to different beans and flavors

        Reply
      • Vegan Richa Support

        October 28, 2020 at 2:16 pm

        nothing is better than enjoying your own harvest. good to hear from you Susan

        Reply
    35. Mary

      October 27, 2020 at 10:53 am

      5 stars
      I took your suggestion and used taco seasoning. This is scrumptious! Thank you for the recipe.

      Reply
      • Vegan Richa Support

        October 27, 2020 at 11:19 am

        Amazing – thank you kindly for the top review

        Reply
    36. Janet

      October 26, 2020 at 1:29 pm

      I made this last night and it is delicious. It will definitely be a do over in my house because it is so easy and delicious too. I really love this dish, mostly because I love chili, and I love cornbread. So simple and did I say delicious!

      Reply
      • Richa

        October 26, 2020 at 4:05 pm

        Awesome! Please do add a rating when you make again!!

        Reply
    37. Chris

      October 26, 2020 at 9:34 am

      5 stars
      OMG – this was sooooooooo good! I made this Friday night and took it to our friends house for dinner on Saturday. We heated it up in a 300 degree oven which I was a little nervous about as I did not want the cornbread to dry out. It didn’t dry out and it was delicious! We had it with a side salad and some guacamole. Everyone raved! There was enough left over that we had another meal with it on Sunday and it was just as good!

      Thanks Richa for the great recipe!

      Reply
      • Richa

        October 26, 2020 at 4:06 pm

        Awesome!!!

        Reply
    38. Vanessa

      October 25, 2020 at 4:56 pm

      5 stars
      Made this tonight and it was lovely! I doubled the red pepper, added a cup of soy crumbled “beef” and used crushed tomatoes from a can instead of cubed. Next time I may try some vegan cheddar- the only thing I wanted was some sharpness to the cornbread.

      Reply
      • Vegan Richa Support

        October 25, 2020 at 5:58 pm

        oooohhh – sounds satisfying . thank you for the amazing review

        Reply
      • Richa

        October 25, 2020 at 6:05 pm

        The cheddar might help the flavor or add in some of the brine from the pickled jalapeño

        Reply
    39. Sita

      October 24, 2020 at 6:32 pm

      5 stars
      This was really good and my husband and I enjoyed it. The only thing that we had a little trouble with is that the cornbread part was more substantial than the filling. Other than that, it was delicious.

      Reply
      • Richa

        October 24, 2020 at 7:56 pm

        Awesome! You can double up on the chili. My cornbread came out pretty thin in 9 by 9 inch. it’s very flexible!

        Reply
        • Sita

          October 25, 2020 at 4:32 pm

          5 stars
          Richa what is the best way to reheat this? Should I add liquid and cover or what? I am serving the leftovers tonight with salsa and vegan yogurt but am not sure how to properly reheat the casserole. Thank! And I will try making half again of the chili part.

          Reply
          • Richa

            October 25, 2020 at 4:42 pm

            Just cover and reheat. It should be generally moist, if not moist enough , sprinkle in some water or broth

            Reply
    40. Erin

      October 23, 2020 at 6:55 pm

      Loved this!! We just used premade cornbread mix on top to make it extra quick- sooo tasty and easy to make!

      Reply
      • Richa

        October 23, 2020 at 8:44 pm

        Yay

        Reply
    41. Caterina B

      October 19, 2020 at 7:38 pm

      5 stars
      Wow, Richa! This recipe was very easy to make and it tastes delicious! I will be one of our favorite and easy recipes. Sometimes it’s not so easy to decide what to make for dinner but this recipe will be used at least twice a month. We put sliced pickled jalapenos on half of the casserole, leaving one half plain for me, the lightweight. I used half a stick of melted vegan “butter” instead of the oil because we wanted to be sure the cornbread topping would not be dry and too crumbly. It was nice and moist. Thanks so much for this recipe!

      Reply
      • Richa

        October 19, 2020 at 10:39 pm

        Awesome

        Reply
    42. Desicart

      October 18, 2020 at 10:35 pm

      5 stars
      This look so fresh and delicious.Thank you so much for the recipe!

      Reply
    43. Kathleen

      October 17, 2020 at 12:41 pm

      5 stars
      Just made it — delicious! Thank you for this wonderful recipe.

      Reply
      • Richa

        October 17, 2020 at 1:06 pm

        Yay

        Reply
    44. Trina

      October 16, 2020 at 6:26 pm

      5 stars
      Made this tonight. Delicious. Made GF cornbread. Thank you
      Trina

      Reply
      • Richa

        October 16, 2020 at 8:39 pm

        Awesome

        Reply
    45. Akshita Sharma

      October 16, 2020 at 4:27 am

      Jalapeno chili cornbread casserole looks so delicious.

      Reply
      • Vegan Richa Support

        October 16, 2020 at 9:41 am

        😊 thank you

        Reply
    46. Marty

      October 15, 2020 at 8:11 pm

      5 stars
      Sounds wonderful! Can’t wait to make it (GF here)!

      Reply
      • Vegan Richa Support

        October 16, 2020 at 9:17 am

        great! I hope that it turns out great for you

        Reply
    47. Terri

      October 15, 2020 at 4:48 pm

      I’m looking forward to trying this. I’d like to make it GF, did you mean a flour sub could be oat flour? Thank you!

      Reply
      • Vegan Richa Support

        October 15, 2020 at 6:36 pm

        yes – I’ll update that, thank you!

        Reply

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