The Edgy Veg

Vegan Cornbread Chili Pie Recipe

This vegan cornbread chili pie recipe can be made in 55 mins using cornbread as the pie and chili as the filling! Why have a chili pie with cornbread on the side when you can make both all in a skillet!

If you’re looking for a weekday dinner for the family, this meaty and filling vegan chili cornbread pie is perfect. If you follow my recipe using a skillet, it also becomes a one-dish dinner which makes it easier to clean up after dinnertime. This was inspired by Reese Witherspoon’s non-vegan cornbread chili pie!

I personally used the plant-based ground from Meatless Farm Co for this recipe since it was gifted to me when I was recipe developing with them. I love this product but if their ground isn’t available to you, feel free to use any plant-based minced meat for this recipe! As always, I am always 100% honest with my reviews and vegan recommendations, and would never work with anyone I did not agree with.

Related Recipe: Vegan Cheeseburger Macaroni Skillet

This post is not sponsored, but I was gifted this Meatless Farm Co. product for recipe-testing purposes for my YouTube video. As always, my opinions are 100% my own and honest 🙂

Vegan Cornbread Chili Pie


This cornbread chili pie is not only meat-free and dairy-free, but it’s also gluten-free (if you sub a gluten-free flour alternative)!


This recipe will include the following ingredients:


Vegan Cornbread Chili Pie Recipe

5.0 from 4 reviews
Vegan Cornbread Chili Pie Recipe
Prep time
Cook time
Total time
This vegan cornbread chili pie recipe can be made in 55 mins using cornbread as the pie and chili as the filling! Why have a chili pie with cornbread on the side when you can make both all in a skillet!
Recipe type: Main
Cuisine: Vegan
Serves: 6
To Serve (optional):
  1. Preheat oven to 400°F.
  2. Over medium heat, heat 2 tbsp olive oil in a 12-inch cast iron skillet.
  3. Add add onions,mushrooms, and garlic and cook, stirring, until onions are translucent, and mushrooms are browned slightly, 5-7 mins.
  4. Add Meatless Farm Co. Mince and seasoning mix, and cook, breaking up the mince with your spoon.
  5. Stir in tomatoes, tomato paste, kidney and black beans, 1 cup water, and corn, cook, stirring until heated through.Taste and season with salt and pepper to taste.
  6. Remove from heat and set aside.
  7. Meanwhile, in a large bowl, whisk together cornmeal, AP flour, baking powder, cayenne or chili powder, and ¼ tsp salt.
  8. In another bowl, whisk together aquafaba, soy milk, melted vegan margarine.
  9. Add wet ingredients to the bowl with the dry corn mixture, and stir to combine.Set aside.
  10. Level out the chili mixture in the cast-iron skillet to ensure it has a flat and uniform top. Then, pour the corn-batter mixture over-top the leveled chili mixture. Ensure to cover the entire surface. You could not be able to see any of the chili mixture, it should resemble a shepherds pie.
  11. Transfer the skillet pie to your preheated oven and bake for 25-35 minutes, until golden brown and a toothpick inserted into topping comes out clean. Let stand 10 minutes before serving.
  12. Serves with optional toppings.
Nutrition Information
Calories: 656 Fat: 22g Trans fat: 0mg Carbohydrates: 62.5g Sugar: 8.75g Fiber: 20g Protein: 34.5g Cholesterol: 0mg


Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!



If you make this Vegan Cornbread Chili Pie recipe, let me know what you think by leaving a ⭐⭐⭐⭐⭐ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food creation on social and tag me @edgyveg on your photo so I don’t miss it!

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  • Worked great as a Super Bowl Sunday main dish. We served it with salsa, cilantro and a vegan sour cream (made with cashews, cilantro and lemon juice). We used Me’eat Ground Taco which had plenty of flavor, no need for extra spices and taco seasoning.

  • Looks fantastic! I do not think that there is a single 12-in pan in the entire world that can fit all of this food though break out the stock pot

    • hmm that’s odd! I was able to fit all the ingredients when I cooked it. You can try it first and let me know how it goes 🙂

  • Delicious and so healthy, only two of us so we can enjoy this 2 more times before I make it again!

  • Pairing this with the salsa and sourcream from your book made it SO YUMMY!!!! Best way to feed my hungry family of 6. thank you for this recipe!!!!

  • Made this for Super Bowl Sunday and the boys loved it! They were more interested in the chili vs corn bread but once they topped it with salsa and vegan sour cream they really enjoyed it! Definitely will make again


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