Cornbread-Topped Vegetarian Chili

Rena Tuchinsky Rena Tuchinsky
5.0 (4 reviews)

A filling all-in-one-pan meal for days when you don’t want meat but also don’t want to stand in the kitchen slaving away. Tofu replaces meat in this chili, and you can’t even tell it’s in there!

1h 30m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat, Soy

Episode for this recipe

0 4:22

Cornbread-Topped Chili

Supper, Again?

Rena Tuchinsky

Ep. 12

Aug 31, 2022

Watch now

Directions

Prepare the Cornbread-Topped Vegetarian Chili

  1. Squeeze out liquid from the tofu and crumble it.

  2. Preheat oven to 375 degrees Fahrenheit.

  3. Mix all the chili ingredients together in a large baking dish. Cover and bake one hour. Right before the hour is up, mix together the cornbread ingredients.

  4. Uncover the chili and give it a mix. Then pour the cornbread batter evenly over the top.

  5. Bake uncovered 20 to 25 minutes.

Notes:

The cornbread can be baked separately and can be doubled.

Variations:

You can use ground meat in place of the tofu. Just break up the meat after cooking it for the hour.

Suggested Recipes

Explore

chili cornbread nowaythatshealthy rena tuchinsky Supper Again weeknight dinner
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

4 global ratings

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Chava •

Thank You Rena and Kosher.com for making supper for us again!!!!! keep them coming Rena

Naomi Sara Macmull •

I made this for supper and it was a hit. I used three different kinds of beans and also lentils and corn. For the cornbread part i doubled the recipe and made little muffins just to be on the safe side. It was all devoured!