Chili-Bean and Cornbread Casserole Recipe

Name: Chili-Bean and Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, finely chopped; 1 medium green pepper, finely chopped; 1 (14 ounce) can vegetarian baked beans; 1 (19 ounce) can kidney beans, rinsed and drained (or canned spicy chili beans for heat); ⅓ cup chili sauce; 2 tablespoons packed brown sugar; ¾ teaspoon dry mustard; ¼ teaspoon garlic powder; ⅔ cup yellow cornmeal; ⅓ cup whole wheat flour; 3 tablespoons honey; 1 teaspoon baking powder; ⅛ teaspoon salt; ¾ cup water; 1 tablespoon vegetable oil (I use canola)

Servings: persons

1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 (14 ounce) can vegetarian baked beans
1 (19 ounce) can kidney beans, rinsed and drained (or canned spicy chili beans for heat)
⅓ cup chili sauce
2 tablespoons packed brown sugar
¾ teaspoon dry mustard
¼ teaspoon garlic powder
⅔ cup yellow cornmeal
⅓ cup whole wheat flour
3 tablespoons honey
1 teaspoon baking powder
⅛ teaspoon salt
¾ cup water
1 tablespoon vegetable oil (I use canola)

1
Preheat oven to 350 degrees F.
2
Lightly grease a 7 x 11 inch baking pan, or spray with nonstick spray.
3
(Do NOT substitute a 9 x 13 pan-- it's too big.
4
).
5
In a small skillet over medium heat, heat a small amount of oil or spray with nonstick cooking spray.
6
Add onion and green pepper.
7
Saute for about 5 minutes.
8
Put onions and green peppers in a large bowl.
9
Add chili sauce, brown sugar, dry mustard and garlic powder; mix well.
10
Mix in beans and spoon into baking pan.
11
Make corn bread topping (You could also substitute your own corn bread recipe, or a biscuit crust if you prefer.)
12
In a small bowl, combine cornmeal, flour, baking powder and salt.
13
Stir in 1/2 cup water, honey, and oil, mixing until moistened.
14
Add remaining water if mixture is too thick to spread.
15
Drop by spoonfuls onto bean mixture; then spread to cover completely.
16
Bake, uncovered, until crust is firm, about 30 minutes.
17
Let stand for 5 minutes.
18
Serve.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium onion, finely chopped, 1 medium green pepper, finely chopped, 1 (14 ounce) can vegetarian baked beans, 1 (19 ounce) can kidney beans, rinsed and drained (or canned spicy chili beans for heat), and more.

Yes, Chili-Bean and Cornbread Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili-Bean and Cornbread Casserole

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