Gluten-Free Cornbread-Topped Black Bean Chili Casserole
A Cozy Winter Delight
When the days grow shorter and the nights colder, there’s nothing like a warm, hearty dish to soothe your soul and keep you cozy. This gluten-free Cornbread-Topped Black Bean Chili 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 seeking a nourishing, allergy-friendly dish.
The base of this casserole is a vibrant chili, featuring Eden Foods quinoa and black beans for a protein-packed and fiber-rich combination. With the addition of bell peppers, tomatoes, and warming spices like chili powder and smoked paprika, the chili offers a robust flavor profile that’s both bold and comforting. A hint of sweetness from corn kernels balances out the spice, making each bite as delightful as the last.
What truly sets this dish apart is its golden, fluffy cornbread topping. Made with a blend of gluten-free cornmeal and 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 delightful 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 an excellent option for entertaining. It’s easy to prepare, bakes 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 caters to 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 Cornbread-Topped Black Bean Chili Casserole is sure to become a go-to recipe in your winter repertoire. Warm up with this satisfying casserole and let its wholesome ingredients and cozy flavors brighten even the chilliest nights.
Gluten-Free Cornbread-Topped Black Bean Chili Casserole
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion , diced
- 3 garlic cloves , minced
- 1 red bell pepper , diced
- 1 yellow bell pepper , diced
- 2 cups cooked Eden Foods quinoa
- 2 cans (15 oz each) Eden Foods Black Beans , drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher or fine sea salt and pepper , to taste
- 1 cup frozen corn kernels
Optional toppings:
- Avocado slices
- Vegan sour cream
- Chopped fresh cilantro
For the Cornbread Topping:
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 1 cup gluten-free cornmeal
- ½ cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher or fine sea salt
- 1 cup unsweetened dairy-free milk of choice
- 2 tablespoons maple syrup
- 2 tablespoons avocado or vegetable oil
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large cast iron skillet over medium heat. Add the onion and garlic; sauté for 3 minutes until softened. Add the bell peppers and cook for 5 minutes until slightly tender. Stir in the cooked quinoa, black beans, diced tomatoes, tomato sauce, and vegetable broth. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix well. Simmer for 10 minutes, then stir in the frozen corn. Taste and add salt and pepper as needed.
- In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken.
- In a large mixing bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, and salt.
- Stir in the flax egg, milk, maple syrup, and oil until just combined. Gently pour or spoon the cornbread batter over the chili, spreading it evenly to cover.
- Bake the casserole for 25–30 minutes, or until the cornbread is golden and a toothpick inserted into the topping comes out clean. Let cool for 5 minutes before serving with optional toppings
Nutrition
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