Best 8 Vegetarian Skillet Chili Topped With Cornbread Recipes

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Welcome to the world of vegetarian skillet chili topped with cornbread, a culinary symphony that brings together the best of both worlds. In this article, we'll take you on a journey through flavors and textures, guiding you to create a delightful dish that's packed with nutrition and bursts with taste. From the savory chili brimming with tender vegetables and aromatic spices to the golden-brown cornbread topping that adds a touch of sweetness, this recipe is sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your skillet, and get ready to embark on a culinary adventure that's both satisfying and guilt-free.

Here are our top 8 tried and tested recipes!

VEGETARIAN CHILI WITH CORN BREAD TOPPING



Vegetarian Chili With Corn Bread Topping image

The idea behind this spicy, all-vegetable chili is ease: It's easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It's healthy, filling food.

Provided by Nigella Lawson

Categories     dinner, weekday, casseroles, main course

Time 1h35m

Yield 8 servings

Number Of Ingredients 26

2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 cups red bell peppers (about 2 large peppers), finely diced
2 teaspoons hot red pepper flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cardamom pods, lightly crushed
1 1/2 cups red lentils
3 cups canned chopped tomatoes
3 1/2 cups drained canned kidney beans
1/4 cup ketchup
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
2 cups cornmeal
2 tablespoons flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter milk
2 large eggs
1 teaspoon honey
2 tablespoons vegetable oil
1 cup coarsely grated Cheddar cheese
2 cups sour cream
1 cup chopped cilantro

Steps:

  • To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
  • Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
  • For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
  • Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
  • Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

VEGGIE CHILI CORNBREAD SKILLET



Veggie Chili Cornbread Skillet image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 small yellow onion, diced
2 cups medium-diced butternut squash
1 small green bell pepper, diced
1 small red bell pepper, diced
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
One 16-ounce jar salsa
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed
One 15-ounce can diced tomatoes
1 cup vegetable stock
1 cup (180 grams) fine-ground yellow cornmeal
1 cup (125 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 large egg
1 cup (240 milliliters) buttermilk

Steps:

  • For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.
  • Preheat the oven to 425 degrees F.
  • For the cornbread: Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the melted butter, egg and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
  • Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.

ONE-SKILLET HEARTY CHILI AND CORNBREAD



One-Skillet Hearty Chili and Cornbread image

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 26

1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
  • Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g

VEGETARIAN SKILLET CHILI



Vegetarian Skillet Chili image

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

Provided by Melissa Clark

Categories     easy, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Steps:

  • Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
  • Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
  • Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams

WEEKNIGHT VEGETARIAN CHILI



Weeknight Vegetarian Chili image

Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the wider pan surface lets spices and aromatics meld quickly for deep complexity.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
2 cloves garlic, minced
Kosher salt
2 teaspoons chopped chipotle in adobo
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
3 cups cooked pinto, kidney, or black beans; or 2 cans (each 15 ounces) beans, drained and rinsed, plus 1 cup bean-cooking liquid or water
6 ounces sharp cheddar, grated (1 1/2 cups)
1 avocado, pitted, peeled, and chopped
1/2 cup fresh cilantro leaves or small sprigs
Sour cream and blistered corn tortillas, for serving

Steps:

  • Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
  • Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
  • Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.

VEGGIE CHILI CORNBREAD CASSEROLE



Veggie Chili Cornbread Casserole image

Veggie chili cornbread casserole.

Provided by Taylerand20

Categories     Main Dish Recipes     Casserole Recipes

Time 1h50m

Yield 10

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 ½ teaspoons smoked paprika
¼ teaspoon ground cinnamon
salt to taste
ground black pepper to taste
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
1 tablespoon lime juice
1 ½ cups milk
1 large egg
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
  • Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Whisk milk and egg together in a large bowl until well combined.
  • Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
  • Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
  • Garnish cornbread casserole with sliced jalapeno and cilantro.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY



Veggie Chili Cornbread Casserole Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 31

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
1 teaspoon dried oregano
2 teaspoons cumin
2 tablespoons chili powder
1 ½ teaspoons smoked paprika
¼ teaspoon cinnamon
4 cloves garlic, minced
salt, to taste
pepper, to taste
28 oz diced tomato, 1 can with juices
15 oz black beans, 1 can, rinsed and drained
15 oz kidney bean, 1 can, rinsed and drained
15 oz pinto bean, 1 can, rinsed and drained
1 cup frozen corn
1 tablespoon lime juice
2 cups vegetable broth
1 large egg
1 ½ cups milk
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar, granulated
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 jalapeño, small, chopped
1 jalapeño, sliced
2 tablespoons fresh cilantro, chopped

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  • Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  • Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  • Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  • Preheat the oven to 400°F (200°C).
  • In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  • In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  • Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  • Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  • Garnish the cornbread with sliced jalapeño and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams

CHILI CORNBREAD SKILLET RECIPE BY TASTY



Chili Cornbread Skillet Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic cloves, jalapeño, ground beef, tomato paste, diced tomato, kidney bean, chili powder, ground cumin, cinnamon, dried oregano, kosher salt, water, shredded cheddar cheese, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, large eggs, vegetable oil, fresh cilantro

Provided by Pepsi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 lb ground beef
3 tablespoons tomato paste
1 can diced tomato
1 can kidney bean, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon dried oregano
1 teaspoon kosher salt
1 cup water
1 cup shredded cheddar cheese
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
3 large eggs
¼ cup vegetable oil
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat the oven to 425°F (220°C).
  • Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
  • Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
  • Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
  • Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
  • While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
  • Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
  • Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
  • Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
  • Scoop the chili and cornbread into bowls and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 681 calories, Carbohydrate 54 grams, Fat 35 grams, Fiber 5 grams, Protein 36 grams, Sugar 13 grams

Tips:

  • To make the chili, start by heating the olive oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes.
  • Add the garlic, cumin, chili powder, and salt and cook for 1 minute more.
  • Stir in the black beans, corn, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • While the chili is simmering, make the cornbread. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking pan.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and melted butter.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  • Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve the chili topped with the cornbread and your favorite toppings, such as shredded cheese, sour cream, or avocado.

Conclusion:

This vegetarian skillet chili with cornbread is hearty, flavorful, and easy to make. It's perfect for a weeknight meal or a casual gathering. The chili is made with a variety of beans, corn, tomatoes, and spices, and it's topped with a fluffy cornbread that's made from scratch. The chili and cornbread are both delicious on their own, but they're even better when they're served together. So next time you're looking for a quick and easy vegetarian meal, give this skillet chili with cornbread a try.

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