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SideChef
Recipes
Beans & Legumes
One-Pan Vegetarian Chili Cornbread
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Recipe

21 INGREDIENTS • 7 STEPS • 30MINS

One-Pan Vegetarian Chili Cornbread

4.6
5 ratings
One-pan vegetarian chili cornbread recipe is the ultimate weeknight meal. Warm, comforting, full of hearty beans and plant-based protein - so good even non-vegetarians will love it! Feel free to swap the Beyond Meat for regular ground beef if you aren't eating plant-based and have this one-pot chili cornbread your way.
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One-Pan Vegetarian Chili Cornbread
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
One-pan vegetarian chili cornbread recipe is the ultimate weeknight meal. Warm, comforting, full of hearty beans and plant-based protein - so good even non-vegetarians will love it! Feel free to swap the Beyond Meat for regular ground beef if you aren't eating plant-based and have this one-pot chili cornbread your way.
30MINS
Total Time
$1.43
Cost Per Serving
Ingredients
Servings
8
US / Metric
Olive Oil
1 Tbsp
Olive Oil
Yellow Onion
1
Small Yellow Onion, diced
Garlic
3 cloves
Garlic, minced
Tomato Paste
1 can
(6 oz)
Tomato Paste
Ground Cumin
1 Tbsp
Ground Cumin
Smoked Paprika
1 Tbsp
Smoked Paprika
Chili Powder
2 Tbsp
Chili Powder
non spicy kind
Salt
1/2 tsp
Salt
Granulated Sugar
1/2 tsp
Granulated Sugar
Red Kidney Beans
1 can
Red Kidney Beans
Diced Tomatoes
1 can
Diced Tomatoes
Vegetable Broth
1 cup
Vegetable Broth
Soy Sauce
1 tsp
Soy Sauce
optional
Cornbread
Cornbread Mix
1 box
(8.5 oz)
Cornbread Mix
Egg
1
Egg
or Box Amount
Milk
1 cup
Milk
or Box Amount
Canola Oil
1/2 cup
Canola Oil
or Vegetable Oil or Box Amount
Toppings
Beyond Meat® Beef Ground
8 oz
Beyond Meat® Beef Ground
Sour Cream
to taste
Sour Cream
Scallion
to taste
Scallions
Shredded Cheddar Cheese
to taste
Shredded Cheddar Cheese
Nutrition Per Serving
VIEW ALL
Calories
595
Fat
25.0 g
Protein
23.5 g
Carbs
67.0 g
Add to plan
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One-Pan Vegetarian Chili Cornbread
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

The amount of eggs, milk, and oil may vary depending on the brand of cornbread you use. Please check the package before purchasing.
Cooking InstructionsHide images
step 1
In a large oven-safe skillet over medium-high heat, add the Olive Oil (1 Tbsp). Once hot add the Yellow Onion (1) and Garlic (3 cloves) to the skillet and stir fry until fragrant. Add Beyond Meat® Beef Ground (8 oz) and continue to cook until onions are beginning to soften for about 5-6 minutes.
step 2
Add the Chili Powder (2 Tbsp), Smoked Paprika (1 Tbsp), Ground Cumin (1 Tbsp), Tomato Paste (1 can), Salt (1/2 tsp), and Granulated Sugar (1/2 tsp). Cook for another 5 minutes.
step 3
Add the Red Kidney Beans (1 can), Diced Tomatoes (1 can), Vegetable Broth (1 cup), and Soy Sauce (1 tsp). Stir to combine and bring up any bits from the bottom and then cook for an additional 10 minutes (up to an hour).
step 4
Preheat the oven to 350 degrees F (180 degrees C).
step 5
While the chili is simmering, prepare the cornbread in a medium mixing bowl by combining Cornbread Mix (1 box), Egg (1), Milk (1 cup), and Canola Oil (1/2 cup).
step 6
Once the chili is cooked, pour the cornbread batter over the top and bake for 10-15 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
step 7
Let cool and serve with Sour Cream (to taste), Scallions (to taste), and Shredded Cheddar Cheese (to taste), or any other toppings of your choice.
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Tags
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Beans & Legumes
American
Comfort Food
Shellfish-Free
Dinner
Fall
Vegetarian
One-Pot
Quick & Easy
Winter
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