Chili Bean And Cornbread Casserole Recipe

Name: Chili Bean And Cornbread Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 medium onion, chopped; 1 bell pepper, chopped; Not used in recipe; 2 (15-ounce) cans kidney beans, rinsed and drained; 1 (15-ounce) can chili sauce; 2 tablespoons brown sugar; 1 teaspoon dry mustard; 1 teaspoon garlic powder; 1 cup cornmeal; 1/2 cup all-purpose flour; 2 tablespoons honey; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup water; 3 tablespoons oil (divided: 1 tablespoon for sautéing, 2 tablespoons for cornbread); cooking spray (optional, for greasing pan/skillet)

This hearty and flavorful Chili Bean and Cornbread Casserole is a vegetarian, low-fat, and vegan-adaptable recipe perfect for a weeknight meal. Quick and easy to prepare, this comforting casserole boasts a delicious blend of spicy chili beans topped with a crunchy cornbread crust. A family favorite, this recipe is sure to become a staple in your kitchen!

Prep Time 20 mins

Cook Time 50 mins

Calories 306.9 kcal

Protein 21g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chili Bean And Cornbread Casserole

1 medium onion, chopped
1 bell pepper, chopped
Not used in recipe
2 (15-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) can chili sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons honey
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
3 tablespoons oil (divided: 1 tablespoon for sautéing, 2 tablespoons for cornbread)
cooking spray (optional, for greasing pan/skillet)

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How to Make Chili Bean And Cornbread Casserole

Preheat oven to 350°F (175°C).
Lightly grease a 7x11 inch baking pan with cooking spray or oil.
In a medium skillet over medium heat, heat 1 tablespoon of oil or cooking spray.
Add 1 medium onion, chopped, and 1 bell pepper, chopped.
Sauté for 5 minutes, until softened.
Transfer the onion and bell pepper to a large bowl.
Add 1 (15-ounce) can chili sauce, 2 tablespoons brown sugar, 1 teaspoon dry mustard, and 1 teaspoon garlic powder to the bowl.
Mix well.
Stir in 2 (15-ounce) cans kidney beans (or your preferred beans), rinsed and drained.
Pour the bean mixture into the prepared baking pan.
In a separate bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Gradually stir in 1/2 cup water, 2 tablespoons honey, and 2 tablespoons oil until just moistened. Add more water if needed to achieve a spreadable consistency.
Drop spoonfuls of the cornbread batter evenly over the bean mixture.
Spread the batter to cover the beans completely.
Bake, uncovered, for 30-35 minutes, or until the cornbread topping is golden brown and the casserole is heated through.
Let stand for 5 minutes before serving.