A hearty, smoky filling of black beans, corn, and diced tomatoes gets its warmth from chili powder, cumin, smoked paprika, and a touch of cayenne, all simmered with softened onion and bell pepper until thick and scoopable. That savory base gets topped with a golden cornmeal layer that bakes up tender in the center with beautifully crisp, browned edges. A rest of ten minutes lets everything set into clean, sliceable layers, and a scatter of shredded vegan cheese and fresh cilantro finishes it off with color and brightness. It's cozy, comforting casserole food with real depth of flavor in every forkful. This one is a solid pick for a gluten free dinner rotation, delivering all the cornbread-topped, chili-spiced satisfaction you want without any fuss.
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Preheat the oven to 400°F (205°C). If using an oven-safe 12-inch skillet, you will build and bake the pie in the same pan; otherwise, lightly oil a 9x13-inch baking dish and set aside.
Heat 2 tbsp olive oil in a large oven-safe 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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