Black Bean & Kale Chili Cornbread Bowl

Categories / Main Dish / Vegan Recipes
Black Bean & Kale Chili Cornbread Bowl

There’s nothing quite as cozy as enjoying a hearty bowl of chili in a delicious cornbread bowl during the cooler months. Give this Black Bean & Kale Chili Cornbread bowl a try to warm you from the inside out.


Serves 8 Intermediate



  1. Preheat oven to 375°F.
  2. Mix all dry ingredients together.
  3. In a separate bowl, mix all wet ingredients together.
  4. Combine the wet and dry ingredients together.
  5. Add plant based butter or oil to the baking pan (I used an 8-inch pyrex round glass container).
  6. Bake for 25-30 minutes (test with a toothpick to make sure the cornbread is fully cooked). 
  7. Allow the cornbread to cool. 
  8. Cut a center hole in the cornbread: this is where you will pour the chili.


Black Bean & Kale Chili  

  1. Add two cans of Amy’s Black Bean Chili, chopped kale and corn to a saucepan.
  2. Cook in saucepan, stirring occasionally until mixture has been heated through and the kale is softened.
  3. Add mixture into cornbread bowl.
  4. Top with vegan cheeze, vegan sour cream and serve!