A hearty, creamy dairy-free skillet where spicy bean chili is topped with a sweet, golden cornbread crust and finished with a silky cashew cream drizzle. Served hot straight from the skillet for easy scooping and sharing.
One-Skillet Chili with a Golden Cornbread Lid
A cozy, one-pan meal that pairs a spicy, bean-forward chili with a sweet cornbread crust and a silky cashew cream finish for effortless scooping and sharing.
Think weeknight comfort that arrives mostly done in one skillet. The idea is simple: a thick, tomato-rich chili studded with black and kidney beans and bursts of frozen corn gets crowned with a quick cornbread batter and baked until the top is sweet, golden, and lightly crisp. It’s the kind of dish that solves “what’s for dinner?” while feeling special enough for friends. The cashew cream drizzle brings a cool, dairy-free silkiness that makes every spoonful feel indulgent without fuss.
On the stovetop the scent of sautéed onion, red pepper and garlic mingles with warm cumin and chili powder, and the chili reduces into a plush, hearty base—sturdy enough to hold up the cornbread and tender enough to scoop. The sweetness and texture of the cornbread balances the chili’s spice and tomato brightness; kernels of corn add little pops of chew that keep each bite interesting. The contrast—rustic, saucy chili beneath a soft, slightly crunchy top—is what makes this skillet sing.
If you want to shortcut the night, make the chili ahead and chill it; when you’re ready, spoon it into an oven-safe skillet, top with batter and bake just until the cornbread is set. Leftovers reheat well (a splash of broth wakes the chili up), and the assembled skillet is perfect for casual family meals or a relaxed potluck. For serving, offer sliced avocado, chopped scallions, lime wedges and pickled jalapeños so everyone can personalize their bowl.
Ingredients
How to Make Vegan Chili Cornbread Skillet
- Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe skillet on the stovetop (or plan to transfer to a similarly sized baking dish).
- Heat 2 tablespoons olive oil in the skillet over medium heat, then add the chopped yellow onion and red bell pepper; cook, stirring occasionally, until softened, about 6–8 minutes.
- Add the minced garlic, ground cumin and chili powder and cook until fragrant, about 30 seconds, then stir in the diced tomatoes (with juices), drained black beans and kidney beans, vegetable broth and frozen corn.
- Season the chili with 1 teaspoon salt and 1/2 teaspoon black pepper, bring to a simmer, reduce heat to medium-low and cook, uncovered, 10–12 minutes until slightly thickened; taste and adjust salt as needed.
- While the chili simmers, make the cashew cream: place the raw cashews in a small bowl and pour 1/4 cup of the almond milk over them; let soak 8–10 minutes to soften, then blend the soaked cashews with the remaining 1.0 cup almond milk until very smooth; set aside.
- Make the cornbread batter by whisking together the cornmeal, all-purpose flour, baking powder, maple syrup and the remaining 1 tablespoon olive oil; stir in 1/2 teaspoon of the salt (reserve the rest for the chili if needed) and the cashew cream or the remaining almond milk to form a thick but spoonable batter.
- Taste the chili one last time and spoon it evenly in the skillet; dollop and spread the cornbread batter over the top so it covers the chili in an even layer.
- Bake in the preheated oven 18–22 minutes, until the cornbread is puffed and golden and a toothpick into the center comes out with moist crumbs. Remove from oven and let rest 5 minutes.
- Slice or scoop servings straight from the skillet, drizzle with any remaining cashew cream (or spoon it on top), and garnish with sliced green onions. Serve warm.
Recipe Card
Vegan Chili Cornbread Skillet
A hearty, creamy dairy-free skillet where spicy bean chili is topped with a sweet, golden cornbread crust and finished with a silky cashew cream drizzle. Served hot straight from the skillet for easy scooping and sharing.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe skillet on the stovetop (or plan to transfer to a similarly sized baking dish).
- Heat 2 tablespoons olive oil in the skillet over medium heat, then add the chopped yellow onion and red bell pepper; cook, stirring occasionally, until softened, about 6–8 minutes.
- Add the minced garlic, ground cumin and chili powder and cook until fragrant, about 30 seconds, then stir in the diced tomatoes (with juices), drained black beans and kidney beans, vegetable broth and frozen corn.
- Season the chili with 1 teaspoon salt and 1/2 teaspoon black pepper, bring to a simmer, reduce heat to medium-low and cook, uncovered, 10–12 minutes until slightly thickened; taste and adjust salt as needed.
- While the chili simmers, make the cashew cream: place the raw cashews in a small bowl and pour 1/4 cup of the almond milk over them; let soak 8–10 minutes to soften, then blend the soaked cashews with the remaining 1.0 cup almond milk until very smooth; set aside.
- Make the cornbread batter by whisking together the cornmeal, all-purpose flour, baking powder, maple syrup and the remaining 1 tablespoon olive oil; stir in 1/2 teaspoon of the salt (reserve the rest for the chili if needed) and the cashew cream or the remaining almond milk to form a thick but spoonable batter.
- Taste the chili one last time and spoon it evenly in the skillet; dollop and spread the cornbread batter over the top so it covers the chili in an even layer.
- Bake in the preheated oven 18–22 minutes, until the cornbread is puffed and golden and a toothpick into the center comes out with moist crumbs. Remove from oven and let rest 5 minutes.
- Slice or scoop servings straight from the skillet, drizzle with any remaining cashew cream (or spoon it on top), and garnish with sliced green onions. Serve warm.
Nutrition
- Carbohydrates
- 92
- Saturated Fat
- 3
- Sodium
- 650
- Fiber
- 14
- Unsaturated Fat
- 21
- Protein
- 16
- Fat
- 24
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 670
- Sugar
- 10