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Three-Bean Cornbread Casserole – vegetarian recipe
Stav Kogan

Three-Bean Cornbread Casserole

A cozy, one-pan vegetarian meal featuring a savory three-bean chili base topped with a golden, cheesy cornbread blanket. Perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 313 serving
Calories: 313
Ingredients Method Nutrition

Ingredients
  

  • For the Bean Filling
  • 1 tablespoon (15 ml / 0.5 fl oz) vegetable oil
  • 1 cup (150 g / 5.3 oz) chopped green sweet pepper
  • 1 cup (160 g / 5.6 oz) chopped onion, from 1 large onion
  • 3 cloves garlic, minced
  • 1 15-ounce / 425 g (15 oz) can red kidney beans, rinsed, drained, and slightly mashed
  • 1 15-ounce / 425 g (15 oz) can pinto beans, rinsed, drained, and slightly mashed
  • 1 15-ounce / 425 g (15 oz) can black beans, rinsed, drained, and slightly mashed
  • 1 11.5-ounce / 340 ml (11.5 fl oz) can vegetable juice
  • 1 4-ounce / 113 g (4 oz) can diced green chile peppers, undrained
  • 1¼ teaspoons / 3 g (0.11 oz) chili powder
  • ¾ teaspoon (1.5 g / 0.05 oz) ground cumin
  • For the Cornbread Topping
  • 1 8.5-ounce / 240 g (8.5 oz) package corn muffin mix
  • ½ cup (57 g / 2.01 oz) shredded cheddar cheese
  • ¼ cup (10 g / 0.35 oz) snipped fresh cilantro or parsley
  • For Serving (Optional)
  • Salsa
  • Sour cream or vegan alternative
  • For a creamier texture, use a potato masher to gently press down on about half of the beans directly in the skillet. This helps thicken the filling naturally without turning it into a paste.
  • Feel free to customize the heat! Add a pinch of cayenne pepper or a finely diced jalapeño along with the onions for an extra kick. A dash of smoked paprika will also add a wonderful smoky depth.
  • Assemble the entire casserole up to 24 hours in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed, possibly adding 5-10 extra minutes to the bake time.

Method
 

  1. Preheat your oven to 400°F / 200°C. Lightly grease a 3-quart rectangular baking dish (or a 9x13 inch pan) and set it aside.
  2. In a large skillet, heat the vegetable oil over medium heat.
  3. Add the chopped sweet pepper and onion, cooking and stirring occasionally until they soften, about 5-7 minutes.
  4. Add the minced garlic and cook for one more minute until fragrant.
  5. Stir in the slightly mashed kidney, pinto, and black beans.
  6. Pour in the vegetable juice, undrained green chiles, chili powder, and cumin.
  7. Stir everything together and bring the mixture to a gentle simmer, allowing it to heat through.
  8. Carefully transfer the hot bean mixture into your prepared baking dish and spread it into an even layer.
  9. In a separate bowl, prepare the corn muffin mix according to the package directions. Gently fold in the shredded cheddar cheese and snipped cilantro until just combined—be careful not to overmix.
  10. Spoon the cornbread batter evenly over the bean mixture in the baking dish, spreading it to cover the surface.
  11. Bake, uncovered, for 20 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
  12. Let the casserole cool for a few minutes before serving.
  13. Top with salsa and sour cream, if desired.

Nutrition

Calories: 313kcalCarbohydrates: 51gProtein: 14gFat: 8g

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