Vegan Chili Casserole with Polenta Topping
Discover the ultimate comfort food with this **Vegan Chili Casserole with Polenta Topping**, a hearty and wholesome plant-based dish that’s perfect for weeknight dinners or family gatherings. This recipe layers a robust, smoky chili bursting with protein-packed black and kidney beans, vibrant veggies, and bold spices like chili powder and smoked paprika, all topped with creamy, golden polenta infused with nutritional yeast for a cheesy, dairy-free twist. Easy to prepare and baked to perfection in just under an hour, this casserole delivers a satisfying blend of textures and flavors in every bite. Serve it as a standalone meal or pair it with a crisp side salad for a balanced vegan feast. It’s gluten-free, dairy-free, and guaranteed to please everyone at the table!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 tablespoons Tomato paste
- 15 ounces Diced tomatoes (canned)
- 15 ounces Cooked black beans, rinsed and drained
- 15 ounces Cooked kidney beans, rinsed and drained
- 1 cup Vegetable broth
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cornmeal (polenta)
- 3 cups Water
- 3 tablespoons Nutritional yeast
- 0.25 cup Unsweetened plant-based milk
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5-6 minutes until the vegetables are tender.
Add the tomato paste to the skillet and cook for 1-2 minutes to enhance its flavor.
Stir in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Mix well to combine.
Season the chili with chili powder, ground cumin, smoked paprika, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.
While the chili is simmering, prepare the polenta topping. In a medium saucepan, bring 3 cups of water to a boil.
Gradually whisk in the cornmeal to avoid clumps. Reduce the heat to low and continue whisking until the polenta thickens, about 5 minutes.
Stir in the nutritional yeast, plant-based milk, and a pinch of salt. Mix until smooth and creamy, then remove from heat.
Transfer the chili mixture into a 9x13-inch baking dish, spreading it out evenly.
Spoon the polenta topping over the chili, spreading it smoothly to cover the entire surface.
Bake the casserole in the preheated oven for 20 minutes, or until the polenta topping is firm and slightly golden.
Remove the casserole from the oven and allow it to cool for 5 minutes before serving.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1129 mg | 24% | |
*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.
