21 INGREDIENTS • 7 STEPS • 30MINS

One-Pan Vegetarian Chili Cornbread

Name: One-Pan Vegetarian Chili Cornbread
Total time: PT1800.0S
Yield: 8
Ingredients: 0.5 pound Beyond Meat® Beef Ground; 1 tablespoon Olive Oil; 1 Yellow Onion; 3 clove Garlic; 1 can Tomato Paste; 1 tablespoon Ground Cumin; 1 tablespoon Smoked Paprika; 2 tablespoon Chili Powder; 1/2 teaspoon Salt; 1/2 teaspoon Granulated Sugar; 1 can Red Kidney Beans; 1 can Diced Tomatoes; 1 cup Vegetable Broth; 1 teaspoon Soy Sauce; 1 box Cornbread Mix; 1 Egg; 1 cup Milk; 1/2 cup Canola Oil; to taste Sour Cream; to taste Scallion; to taste Shredded Cheddar Cheese

One-pan vegetarian chili cornbread recipe is the ultimate weeknight meal. Warm, comforting, full of hearty beans and plant-based protein - so good even non-vegetarians will love it! Feel free to swap the Beyond Meat for regular ground beef if you aren't eating plant-based and have this one-pot chili cornbread your way.

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30MINS

Total Time

$1.43

Cost Per Serving

Ingredients

Servings

us / metric

1 Tbsp

Olive Oil

Small Yellow Onion, diced

3 cloves

Garlic, minced

1 can
(6 oz)

Tomato Paste

1 Tbsp

Ground Cumin

1 Tbsp

Smoked Paprika

2 Tbsp

Chili Powder

non spicy kind

1/2 tsp

Salt

1/2 tsp

Granulated Sugar

1 can

Red Kidney Beans

1 can

Diced Tomatoes

1 cup

Vegetable Broth

1 tsp

Soy Sauce

optional

Cornbread

1 box
(8.5 oz)

Cornbread Mix

Egg

or Box Amount

1 cup

Milk

or Box Amount

1/2 cup

Canola Oil

or Vegetable Oil or Box Amount

Toppings

8 oz

Beyond Meat® Beef Ground

to taste

Sour Cream

to taste

Scallions

to taste

Shredded Cheddar Cheese

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Author's Notes

The amount of eggs, milk, and oil may vary depending on the brand of cornbread you use. Please check the package before purchasing.

Cooking Instructions

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step 1

In a large oven-safe skillet over medium-high heat, add the Olive Oil (1 Tbsp). Once hot add the Yellow Onion (1) and Garlic (3 cloves) to the skillet and stir fry until fragrant. Add Beyond Meat® Beef Ground (8 oz) and continue to cook until onions are beginning to soften for about 5-6 minutes.

step 2

Add the Chili Powder (2 Tbsp), Smoked Paprika (1 Tbsp), Ground Cumin (1 Tbsp), Tomato Paste (1 can), Salt (1/2 tsp), and Granulated Sugar (1/2 tsp). Cook for another 5 minutes.

step 3

Add the Red Kidney Beans (1 can), Diced Tomatoes (1 can), Vegetable Broth (1 cup), and Soy Sauce (1 tsp). Stir to combine and bring up any bits from the bottom and then cook for an additional 10 minutes (up to an hour).

step 4

Preheat the oven to 350 degrees F (180 degrees C).

step 5

While the chili is simmering, prepare the cornbread in a medium mixing bowl by combining Cornbread Mix (1 box), Egg (1), Milk (1 cup), and Canola Oil (1/2 cup).

step 6

Once the chili is cooked, pour the cornbread batter over the top and bake for 10-15 minutes or until a toothpick inserted into the center of the cornbread comes out clean.

step 7

Let cool and serve with Sour Cream (to taste), Scallions (to taste), and Shredded Cheddar Cheese (to taste), or any other toppings of your choice.