Chili-Bean and Cornbread Casserole

READY IN: 50mins
Recipe by Vina7737

A Recipezaar 2005 adoptee. My daughter is vegetarian and this looks like a low fat, vegan casserole that would be quick and easy to prepare. From The Vegetarian Gourmet's Easy Low-Fat Favorites.

Top Review by carole in orlando

I made this recipe tonight, and the flavor was great. The crust made me apprehensive, because it was thin. I poured it on and it was not unpleasant, but I will use packaged corn bread the next time as you suggested. I also was not sure if you meant a Mexican type chili sauce, or a tomato like chili sauce. I used the latter, and it was okay. I will make this again, but use the other corn bread. Thanks, Carole in Orlando

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 7 x 11 inch baking pan, or spray with nonstick spray. (Do NOT substitute a 9 x 13 pan-- it's too big.).
  3. In a small skillet over medium heat, heat a small amount of oil or spray with nonstick cooking spray.
  4. Add onion and green pepper.
  5. Saute for about 5 minutes.
  6. Put onions and green peppers in a large bowl.
  7. Add chili sauce, brown sugar, dry mustard and garlic powder; mix well.
  8. Mix in beans and spoon into baking pan.
  9. Make corn bread topping (You could also substitute your own corn bread recipe, or a biscuit crust if you prefer.) In a small bowl, combine cornmeal, flour, baking powder and salt.
  10. Stir in 1/2 cup water, honey, and oil, mixing until moistened. Add remaining water if mixture is too thick to spread.
  11. Drop by spoonfuls onto bean mixture; then spread to cover completely.
  12. Bake, uncovered, until crust is firm, about 30 minutes.
  13. Let stand for 5 minutes.
  14. Serve.

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