Baked Chili Recipe for Hearty and Flavorful Comfort Food

If you’re searching for a cozy, hearty meal that brings everyone together, look no further than this baked chili recipe. Imagine a bubbling casserole dish filled with layers of spicy, savory beans and vegetables, topped with a golden crust that’s just begging to be broken into.

Baking chili in the oven creates deeper flavors, thickens the sauce, and gives you the perfect opportunity to add a delicious crunchy topping. Whether you’re feeding a hungry family, meal-prepping for the week, or looking for the perfect dish to bring to a potluck, this baked chili ticks every box.

It’s easy to make, endlessly customizable, and packed with plant-based protein and fiber. Plus, it’s naturally gluten-free and can be made vegan with simple swaps.

So, let’s roll up our sleeves and get ready to make a chili that’s anything but ordinary!

Why You’ll Love This Recipe

• Comfort Food Classic: All the warmth and flavor of traditional chili, with a satisfying baked twist.
• Make-Ahead Friendly: Prepare in advance and simply pop into the oven when you’re ready.
• Customizable: Adjust the spice, beans, veggies, and toppings to suit your taste or what’s in your pantry.
• Perfect for Gatherings: Feeds a crowd and can easily be doubled or tripled.
• Healthy and Filling: Packed with protein, fiber, and vitamins from wholesome plant-based ingredients.
• Minimal Cleanup: One skillet and one casserole dish are all you need!

Ingredients

Equipment

• Large oven-safe skillet or large saucepan
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Casserole dish (9×13-inch recommended)
• Measuring cups and spoons
• Oven mitts

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish and set aside.
2. Sauté the aromatics: In a large oven-safe skillet or saucepan, heat olive oil over medium heat. Add the diced onion, bell pepper, carrot, and celery. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
3. Add garlic and spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.
4. Incorporate the tomatoes and paste: Add the diced tomatoes (with their juices) and tomato paste. Stir thoroughly to combine and let simmer for 2-3 minutes.
5. Add beans and corn: Stir in the kidney beans, black beans, pinto beans, and corn. Mix well.
6. Pour in vegetable broth: Add the vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer and cook for another 10 minutes, stirring occasionally.
7. Transfer to baking dish: Remove from heat and pour the chili mixture into the prepared casserole dish. Spread evenly with a spatula.
8. Add toppings: Sprinkle shredded cheddar or vegan cheese over the chili, followed by an even layer of crushed tortilla chips or cornbread crumbs for added crunch.
9. Bake: Place the casserole dish in the preheated oven and bake, uncovered, for 25-30 minutes, or until the top is golden and bubbly.
10. Cool and garnish: Remove from the oven and let cool for 5-10 minutes. Garnish with fresh cilantro before serving.

Tip: For extra flavor, prepare the chili a day in advance and bake it just before serving. The flavors deepen overnight!

Tips & Variations

• Make it vegan: Use your favorite vegan cheese or skip the cheese and use only crunchy toppings like tortilla chips.
• Spice it up: Add fresh jalapeños, chipotle peppers in adobo, or a dash of hot sauce for more heat.
• Boost the protein: Stir in cooked lentils, quinoa, or plant-based ground meat substitutes.
• Add greens: Fold in a couple of handfuls of spinach or kale before baking for extra nutrients.
• Switch up the beans: Use any combination of beans you like—chickpeas, cannellini, or even lentils work beautifully.
• Make it a meal prep superstar: Portion into single-serve containers for easy lunches or dinners throughout the week.
• Go gluten-free: Double-check that your toppings (chips, breadcrumbs) are certified gluten-free if needed.

“Don’t be afraid to play with the veggies—zucchini, mushrooms, or sweet potatoes make delicious additions!”

Nutrition Facts

Note: Nutrition values are approximate and will vary depending on the exact ingredients and toppings used.

Serving Suggestions

• Classic: Scoop into bowls and top with avocado slices, fresh lime wedges, and a dollop of sour cream or vegan yogurt.
• With Rice or Grain: Serve over brown rice, quinoa, or even baked potatoes for added heartiness.
• Chili Nachos: Layer chili over tortilla chips, sprinkle with extra cheese, and broil until bubbly for game-day nachos.
• Taco Night: Use as a filling for tacos, burritos, or quesadillas for a fun twist.
• Salad Topper: Spoon leftover chili over a bed of greens for a protein-packed salad.
• With Cornbread: Pair with a side of cornbread for the ultimate comfort meal.

Looking for more hearty plant-based recipes? Try our Best Vegan Chilli Con Carne Recipe for Flavorful Meals or cozy up with our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food. For a lighter side, our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas is the perfect complement!

Conclusion

This baked chili recipe brings together the best parts of classic chili and the irresistible appeal of a baked casserole. It’s the kind of dish that fills your home with mouthwatering aromas and draws everyone to the table—no special occasion required.

Whether you stick to the base recipe or customize it with your favorite beans, veggies, or toppings, you’ll end up with a meal that’s as nourishing as it is delicious.

Don’t hesitate to make extra—the leftovers taste even better the next day and freeze beautifully for future quick dinners. So, grab your casserole dish, gather your ingredients, and bake up some love tonight.

And if you’re on the lookout for more creative, wholesome vegetarian inspiration, check out our other recipes for more ideas to keep your meal rotation exciting and nutritious!

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