COMFORT Food Meets Spicy in This Vegan Cornbread Chili Recipe!

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Looking for the ultimate comfort food? Dive into this mouthwatering Vegan Cornbread Chili recipe! Perfectly blending the rich, hearty flavors of down-south cooking, this dish features a savory chili made with Pumfu (pumpkin seed tofu) chorizo, beans, tomatoes, and a medley of spices.

Topped with a golden, moist, and dense cornbread layer that absorbs the gravy from the chili, every bite is a delightful mix of flavor and texture. In this video, I’ll walk you through every step—from chopping onions and peppers to layering the cornbread topping.

The full recipe is in the description, so you can cook along with me and experience this comforting, satisfying, and entirely plant-based meal for yourself.

Video Chapters:
1. 0:00 – Intro
2. 0:30 – Ingredients Overview
3. 1:45 – Chopping Onions and Peppers
4. 3:20 – Sautéing Vegetables and Spices
5. 5:00 – Adding Beans and Tomatoes
6. 6:30 – Cooking Pumfu Chorizo
7. 8:00 – Making the Cornbread Batter
8. 9:45 – Layering Chili and Cornbread
9. 11:00 – Baking the Cornbread Chili
10. 12:30 – Taste Test and Final Thoughts
Servings: 4-6

Ingredients

For the Black Bean Chili:
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, diced (optional for heat)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 (14.5 oz) can diced tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 1 cup vegetable broth (adjust as needed)
• 1 cup fresh or frozen corn
• 1/2 block (about 4 oz) Pumfu (pumpkin seed tofu), crumbled
• Juice of 1 lime (added at the end for flavor)

For the Cornbread Topping:
• 1 cup cornmeal
• 1/2 cup all-purpose flour or spelt flour
• 4 tablespoons sugar (optional, for a hint of sweetness)
• 4 tablespoons agave syrup (optional, for added flavor)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened plant-based milk
• 1/4 cup melted vegan butter or olive oil

Instructions

1. Prepare the Chili:
• In a large oven-safe skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
• Add the garlic, bell pepper, jalapeño, and carrot. Sauté for another 5 minutes until the vegetables begin to soften.
• Stir in the cumin, chili powder, smoked paprika, and oregano. Season with salt and pepper.
• Add the diced tomatoes, black beans, Pumfu, and vegetable broth. Stir in the fresh corn. Simmer on low heat for 15-20 minutes until flavors meld and chili thickens. Adjust seasoning if needed.
• Once done, squeeze in the lime juice and stir.

2. Prepare the Cornbread Topping:
• Preheat the oven to 400°F (200°C).
• In a mixing bowl, combine cornmeal, flour, sugar, agave syrup, baking powder, and salt. Stir to mix.
• Add the plant-based milk and melted vegan butter (or olive oil). Stir until just combined; avoid overmixing.

3. Assemble and Bake:
• Once the chili is thickened, remove it from heat. Spoon the cornbread batter evenly over the chili.
• Bake for 20-25 minutes or until the cornbread topping is golden and cooked through (a toothpick should come out clean).

4. Serve:
• Let cool slightly before serving. Enjoy as-is or with toppings like avocado, vegan sour cream, or fresh cilantro