A cozy winter delight
When the days get shorter and the nights get colder, there’s nothing like a warm, hearty meal to soothe your soul and keep you cozy. This gluten-free cornbread-topped chili and black bean casserole checks all the boxes for a comforting winter meal. It’s rich in flavor, satisfying in texture, and entirely plant-based, making it a wonderful choice for vegans and anyone looking for a nutritious, allergy-friendly dish.
The base of this casserole is a lively, characterized chili pepper Quinoa from Eden Foods AND black beans for a combination rich in protein and fiber. With the addition of peppers, tomatoes, and warming spices like chili powder and smoked paprika, chili offers a robust flavor profile that’s both bold and comforting. A hint of sweetness from the corn kernels balances the spices, making each bite as delicious as the last.
What really sets this dish apart is its golden, fluffy cornbread topping. Made with a blend of cornmeal and gluten-free flour, the topping is naturally sweetened with maple syrup and bound together with a flax egg for a tender crumb. This crust not only adds a delicious contrast to the rich chili underneath, but also makes the dish feel like a warm hug on a plate.
Perfect for chilly evenings, this casserole is also a great option for entertaining. It’s easy to make, cooks up beautifully, and pairs wonderfully with toppings like avocado slices, vegan sour cream, or a sprinkle of fresh cilantro. Plus, with its hearty ingredients and rich flavors, it’s a crowd-pleaser that meets various dietary needs, including gluten-free, dairy-free, and nut-free.
Whether you’re looking for a quick family dinner or a comforting dish to share with friends, this Black Bean Chili Cornbread Casserole is sure to become a must-have recipe in your winter repertoire. Warm up with this satisfying casserole and let its wholesome ingredients and welcoming flavors brighten even the coldest nights.
Chili and black bean casserole topped with gluten-free cornbread
Portions: 7
Calories: 275kcal
For the cornbread topping:
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Preheat the oven to 190°C (375°F).
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Heat the olive oil in a large cast iron skillet over medium heat. Add onion and garlic; sauté for 3 minutes until softened. Add the peppers and cook for 5 minutes until slightly tender. Stir in the cooked quinoa, black beans, diced tomatoes, tomato sauce and vegetable broth. Add chili powder, cumin, smoked paprika, salt and pepper. Mix well. Simmer for 10 minutes, then add the frozen corn. Taste and add salt and pepper as needed.
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In a small bowl, mix the ground flaxseeds with water and let sit for 5 minutes to thicken.
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In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, and salt.
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Stir in the flax egg, milk, maple syrup, and oil until well combined. Gently spoon or spoon the cornbread batter over the chili, spreading it evenly to coat.
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Bake the casserole for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean. Let cool for 5 minutes before serving with optional toppings
Nutrition Facts
Chili and black bean casserole topped with gluten-free cornbread
Quantity per serving
Calories 275
Calories from fat 99
% daily value*
Fat 11 g17%
Saturated fat 2g10%
Trans fat 0.03 g
Polyunsaturated fats 4g
Monounsaturated fats 5g
Sodium 837mg35%
Potassium 513 mg15%
Carbohydrates 41 g14%
6g fiber24%
Sugar 10g11%
Protein 6g12%
Vitamin A 1485 IU30%
Vitamin C 65 mg79%
Soccer 168 mg17%
Iron 3mg17%
*Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutritional data on Gluten Free & More is intended as a guide only and may vary depending on product brands used or ingredient substitutions. Some errors may occur, so please confirm recipe ingredients and nutritional suitability for your diet.
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