A hearty and warming recipe for vegetarian chili with cornbread topping served with pineapple salsa. Packed full of butternut squash and black beans this chili is a filling and delicious veggie meal that's perfect at any time of year.
This veggie black bean and butternut squash chilli is a brilliant way to increase your veg intake for the day.
Serve it with the pineapple salsa and you get a portion of fruit too.
Packed full of veggies
This veggie chili contains a whopping six portions of vegetables, including:
- beans, and
Plus, if you serve it with the pineapple salsa that's seven different fruit and veg in one meal.
A versatile vegetarian chili recipe
If you're in a hurry you can make this meat free chilli without the cornbread topping to speed it up.
However, I do think that adding a cornbread crust makes it even more delicious. It's not hard to make.
The chili on its own freezes beautifully.
This a great recipe to double up so you have a portion stashed away in the freezer for one of those days.
The same goes for the pineapple salsa. It's by no means essential but it does add a lovely sweetness to the meal.
This can help if your child is reluctant to try the chili.
If you're not making the cornbread crust this chili is delicious served with rice or over a baked potato.
A baked sweet potato would be a great choice too.
Guacamole is delicious on the side.
Sour cream or grated cheese are both good additions as well.
How to make vegetarian chili with cornbread topping
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Vegetarian chili with cornbread topping
For the chilli
- 2 tablespoons olive oil separated
- 400 g butternut squash peeled and diced
- 1 large onion peeled and diced
- 2 cloves garlic crushed
- 1 teaspoon mild chilli powder optional
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 red pepper diced
- 1 large carrot peeled and diced
- 800 g tinned chopped tomatoes
- 240 g cooked black beans (1 standard tin) drained and rinsed
- 400 g cooked kidney beans (1 standard tin) drained and rinsed
- Salt and pepper optional, to taste
For the cornbread crust
- 110 g coarse cornmeal or polenta
- 35 g strong white bread flour
- ½ teaspoon fine sea salt
- ½ teaspoon bicarbonate of soda
- 225 g natural yoghurt
- 1 medium egg
For the pineapple salsa
- 200 g fresh pineapple diced
- ½ small red onion diced
- 1 red chilli chopped (optional)
- Juice of one lime
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh coriander
- Salt (optional, to taste)
To make the chili
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Place the diced butternut squash in a roasting dish, drizzle with a tablespoon of olive oil and roast for around 30 minutes, stirring occasionally, until soft. Remove from the oven when cooked.
- Heat the second tablespoon of olive oil in a large ovenproof saucepan (if you don't have one you can transfer to an ovenproof dish later).
- Add a chopped onion, stir well, then reduce the heat to low, cover with a lid and sweat for 10-15 minutes until soft.
- Remove the lid then add 2 cloves of chopped garlic, 1 teaspoon dried oregano and 1 teaspoon mild chilli powder (if using), 1 teaspoon ground cumin and ½ teaspoon ground cinnamon.
- Cook for one more minute, then add the diced red pepper and carrot. Cover with the lid again and cook for a further 10-15 minutes until the carrot is beginning to soften.
- Add the drained kidney beans and black beans and two tins of chopped tomatoes. Stir in the butternut squash once cooked. You may need to add a dash of water as well if it looks dry.
- Cook over a low heat for an extra 10 minutes - or as long as you like. This dish improves in flavour the longer you leave it. Season with salt and pepper to taste.
To make the cornbread crust
- While the chili is bubbling away make the cornbread crust.
- Place 110g polenta, 35g strong white flour, ½ teaspoon salt and ½ teaspoon bicarbonate of soda in a mixing bowl and whisk to remove any lumps. In a separate bowl beat 1 egg and then beat in 225g yoghurt. When you are ready to bake, mix the two together and pour over the top of the chilli.
- Bake in the oven for 15-20 minutes until golden brown and a knife inserted in the crust comes out clean. NB: if you transfer the chili to a shallow dish you may need to make extra crust to cover the whole of the top.
To make the pineapple salsa
- While the crust is baking make the pineapple salsa. Mix together 200g diced pineapple, ½ small red onion, chopped, a chopped red chilli (if using), the juice of a lime, 1 tablespoon olive oil, 1 tablespoon chopped fresh coriander and a pinch of salt to taste.
If you like this you might also like my vegan mushroom chilli with jacket potatoes.
See my other main meals.
Pin vegetarian chili with cornbread topping
NB: The cornbread crust recipe is adapted from a cornbread recipe from Dan Lepard's Short and Sweet book.