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    Cheesy Cornbread-Topped Chili

    This vegetarian chili will have you kicking your boots off.

    Cheesy Cornbread-Topped Chili

    Here's a video that shows you how to make it:

    View this video on YouTube


    Servings: 6-8


    2 cups onion, diced

    2 cups celery, diced

    2 cups red pepper, diced

    2 cups carrots, diced

    15 ounces fire-roasted tomatoes

    15 ounces red kidney beans

    15 ounces chickpeas

    15 ounces black beans

    15 ounces corn

    1 package taco seasoning

    Salt, to taste

    Pepper, to taste


    1 box cornbread mix, prepared

    2 cups Mexican cheese blend



    Sour cream


    1. Preheat oven to 375˚F/190˚C.

    2. Saute onions, celery, red peppers, and carrots in a pan.

    3. Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.

    4. Simmer for 15 minutes.

    5. Prepare boxed cornbread mix according to box instructions, then fold in the cheese.

    6. Spread cheesy cornbread batter over chili.

    7. Bake at 375˚F/190˚C for 20 minutes.

    8. Let cool for a few minutes, then garnish with sour cream and cilantro

    9. Enjoy!