Chili Pie: Two Classics, One Dish

A hearty slice of chili pie layered with chili, corn, and cornbread, topped with melted cheese and a sprig of cilantro, served on a ceramic plate with a full baking dish and side bowls of salsa and herbs on a rustic table.

Chili Pie: Two Classics, One Dish

Can’t decide between a bowl of hearty chili and a slice of warm cornbread? Now you don't have to! This Chili and Cornbread Pie is the ultimate comfort food mash-up, bringing a smoky, protein-packed chili base and a fluffy, golden cornbread crust together in one glorious dish. It’s the perfect, no-fuss meal for a chilly evening and a guaranteed hit for anyone who loves two-for-one deliciousness.
Portions:4
Preparation Time: 15 minuten
Cooking Time:45 minuten
Cost$3 per person
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Equipment

Ingrediënten

For the chili:

  • ½ tsp black pepper
  • 425 g kidney beans drained
  • 425 g pinto beans drained
  • 425 g tomato sauce
  • 180 g diced yellow onion
  • 100 g TVP granules
  • 6 g garlic powder
  • 15 g chili powder to taste
  • 15 g smoked paprika

For the cornbread topping:

  • 125 g all-purpose flour
  • 235 ml plain soy or other nondairy milk
  • 250 g yellow corn kernels
  • 105 g yellow cornmeal
  • 60 ml canola or other vegetable oil
  • 28 g nondairy butter melted
  • 63 g agave nectar
  • 12 g baking powder
  • 1 tsp salt
  • Egg replacer equivalent of 2 beaten eggs flax egg, Ener-G, or Bob’s Red Mill

Instructies

  • Preheat the oven to 180°C (350°F).
  • Grease a 20-cm square baking dish.
  • In a large mixing bowl, combine all chili ingredients and pour into the prepared baking dish.
  • In a medium bowl, mix the flour, cornmeal, baking powder, and salt.
  • In a separate bowl, whisk together the milk, agave, melted butter, oil, and egg replacer.
  • Add the wet ingredients to the dry and stir until combined.
  • Fold in the corn.
  • Carefully spread the cornbread mixture evenly over the chili.
  • Bake for 45 minutes to 1 hour, or until the cornbread is golden brown and cooked through.
  • Let rest for a few minutes before serving.

Notes / Tips / Wine Advice:

Serving Tip:
This hearty pie is delicious on its own, but you can elevate it with some fresh avocado slices and a generous dollop of dairy-free sour cream for extra richness and flavor.
Wine Advice:
When you’re dealing with a dish this comforting and full of bold flavors, you need a wine that’s equally robust. A fruity Zinfandel is a perfect choice; its jammy fruit and hint of spice will harmonize beautifully with the chili, while a smoky Syrah would be a fantastic alternative. Its dark berry notes and peppery finish will stand up to the richness of the dish without being overpowered. This is a pairing that will make your taste buds sing!

Nutritional Information

Calories: 480 kcal | Carbohydrates: 78 g | Protein: 15 g | Fat: 14 g | Fiber: 12 g | Sugar: 12 g | Salt: 2.1 g
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Recipe Category Casserole / Main Dish / Vegetables
Country American
Season: All seasons
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