Go Back
–+ servings

Chessy's Favorite Casserole

BakedDairy-FreeDinnerGastro-PubGluten-FreeOvenPotluckSavorySpicyStove-TopVeganVegetarian
Time :55 minutes
Yield :8 servings
Print
Share :

Recipe Background

Chessy's Favorite Casserole is a vibrant one-pan meal with a sweet and spicy twist, perfect for celebrating those everyday wins.
The day I got my tax refund felt like a little victory worth celebrating. Still riding the high of financial relief, I decided to whip up something comforting and inventive. It needed layers, like my gratitude for that unexpected boost, and a hint of spice to match my excitement. I glanced around my kitchen, spotting a can of black beans and quinoa—a harmonious duo for any cozy night in. The colorful bell peppers in my fridge added a bright pop to the day and the dish.
As I stirred in diced jalapeño, I remembered my friend Chessy’s love for a kick, and I knew this casserole needed to pay homage to her adventurous palate. I poured some vegetable broth over the mix, infusing everything with a rich, savory base. A sprinkle of cumin and a dash of cayenne brought that subtle heat we both savored. One chef tip I swear by: letting the chili cook down slowly heightens the symphony of flavors, and in a way, it gave me time to relish in my refund-induced glee.
The topping was a nod to my love for all things sweet and savory. A vegan buttermilk combined with cornmeal brought a twist of texture that finished it off perfectly. The kitchen filled with the scent of baking, and I relished the simplicity of a one-pan masterpiece that didn’t require much cleanup. That night I toasted my day of good fortune with a slice, an easy hand-held marvel that welcomed toppings like vegan cheese or sour cream. This dish had it all—easy prep, a touch of sweet heat, and memories of Chessy's encouragement to always try something new.

Ingredients

For the chili:

  • 2 1/4 cups vegetable broth
  • 1/2 cup quinoa uncooked
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 1/4 cup red bell pepper diced
  • 1/4 cup green bell pepper diced
  • 1/2 red onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

For the cornbread:

  • 1 1/4 cups vegan milk
  • 2 teaspoons apple cider vinegar or white vinegar
  • 1 1/4 cups fine grain cornmeal
  • 1 cup gluten-free baking flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 egg replacer
  • 1/4 cup vegan butter or olive oil
  • 3 tablespoons sugar
  • 3 tablespoons maple syrup
  • 1 jalapeño de-seeded and finely diced, plus slices for topping
  • vegan sour cream optional, for topping
  • vegan cheese optional, for topping

Directions

  • Preheat the oven to 400 degrees F.
  • In an oven-safe skillet or a pan over medium-high heat, add the vegetable broth, the quinoa, the black beans, the tomatoes, the red bell pepper, the green bell pepper, the red onion, the garlic, the chili powder, the cayenne pepper, 1 1/2 teaspoons of the sea salt, the black pepper, the cumin, and the oregano, stirring to completely combine it.
  • Bring the mixture to a boil, then lower the heat to a simmer.
  • Cover slightly and let the chili cook down until the quinoa is fully cooked, about 20-25 minutes.
  • Transfer the skillet from the heat and stir again, checking to make sure the quinoa is fully cooked.
  • Spread the chili into a flat layer.
  • Mix the vegan milk and the apple cider vinegar together and allow to sit undisturbed for 3 minutes. This will create a vegan buttermilk.
  • In a large bowl, combine the cornmeal, the gluten-free flour, the baking soda, the baking powder, and the remaining sea salt together.
  • Add the egg replacer, the vegan butter, the sugar, and the maple syrup to the vegan buttermilk, mixing it slowly to incorporate and then slightly faster to make sure everything is properly mixed.
  • Pour the wet ingredients into the dry ingredients and mix until fully combined and smooth. Since you are using gluten-free flour, overmixing is not as much of a concern as when using traditional flour. The batter should be thick but pourable.
  • Stir in the diced jalapeno.
  • Pour the batter over the chili in the skillet, smoothing it out into an even layer or dolloping it like biscuits.
  • Bake until a toothpick inserted into the center comes out clean all the way and the batter is fully cooked through, about 30-35 minutes.
  • Move the skillet to a wire rack and allow to cool for at least 10 minutes.
  • Slice and serve with the vegan sour cream and the vegan cheese!
×