Chili Bean and Cornbread Casserole
Warm, comforting, and packed with bold flavors, this Chili Bean and Cornbread Casserole is a hearty one-dish meal perfect for weeknight dinners or casual gatherings. Featuring a deliciously spiced chili bean base made with black beans, kidney beans, and sweet corn, the dish is topped with golden cornbread for a savory-sweet contrast that’s simply irresistible. The recipe comes together in just under an hour, combining pantry staples like diced tomatoes, tomato paste, and chili powder for a fuss-free dinner option. Optional shredded cheddar cheese adds a rich, melty layer to the cornbread topping, while fresh cilantro provides a pop of vibrant freshness to finish. Whether you're feeding a crowd or looking for an easy vegetarian casserole, this dish delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 cup vegetable broth
- 1 8-ounce package cornbread mix
- 0.75 cup milk (for cornbread mix)
- 1 large egg (for cornbread mix)
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the ground cumin and chili powder, cooking for 1 minute to toast the spices.
Add the diced tomatoes, tomato paste, black beans, kidney beans, corn kernels, and vegetable broth to the skillet. Stir well to combine and simmer for 5–7 minutes, allowing the flavors to meld together.
Taste the bean mixture and adjust seasoning with salt and pepper if needed. Transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a medium bowl, prepare the cornbread batter according to the instructions on the package, mixing in the milk and egg. If desired, fold in the shredded cheddar cheese for added flavor.
Pour the cornbread batter evenly over the chili bean mixture in the casserole dish and spread it out gently with a spatula.
Bake the casserole in the preheated oven for 25–30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with fresh cilantro and serve warm. Enjoy your Chili Bean and Cornbread Casserole!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.2 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
