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Vegan Chili Casserole

Vegan Chili Casserole

Vegan Chili Casserole

Vegan Chili Casserole


1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 jalapeño pepper, seeded and minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can corn, drained

1 cup vegetable broth

2 cups masa harina (corn flour)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup vegan butter

1 cup unsweetened non-dairy milk

2 cups shredded vegan cheese


Preheat the oven to 375°F (190°C).

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, bell peppers, and jalapeño pepper and sauté for another 2-3 minutes.

Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper and stir to combine.

Add the crushed tomatoes, black beans, kidney beans, corn, and vegetable broth. Bring to a simmer and cook for 10-15 minutes, until the flavors have melded and the chili has thickened slightly.

While the chili is cooking, make the masa biscuit topping. In a large bowl, whisk together the masa harina, baking powder, and salt. Cut in the vegan butter until the mixture resembles coarse sand.

Add the non-dairy milk and stir until the dough comes together. It should be soft but not too sticky.

Roll the dough out to a thickness of about 1/2 inch. Cut into circles or other shapes as desired.

When the chili is done, transfer it to a large casserole dish. Sprinkle the shredded vegan cheese over the top.

Place the masa biscuit shapes on top of the cheese, leaving some space between them.

Bake for 20-25 minutes, until the cheese is melted and the biscuits are lightly browned.

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