If you want to pack a cozy fall lunch into a lunchbox, Chili and Cornbread Munchables is it. It's a homemade vegan lunchable, but hearty, warm, and totally satisfying, and still simple enough for a weekday lunch. Made with easy Trader Joe's staples, this combo brings comfort food vibes to the cafeteria (or your desk).
I've been on a mission to make portable lunches feel a little less like a chore and a little easier with recipes like Mini Hummus and Veggie Pinwheels, Easy Vegan Mac & Trees, and Easy Quinoa Fusilli Pasta Salad. This vegan cornbread and chili lunch is another great work or school lunch idea.
These 'Munchables' are my cozy, plant-based twist on Lunchables - just as convenient, kid-approved, but made with better ingredients.
Using Trader Joe's Cornbread Mix (vegan-friendly with an easy swap!) and upgrading their hearty Vegetarian Chili Beans, this vegan chili and cornbread lunch fills up even my hungriest kid.
You'll spend less than 10 minutes doing work by mixing the cornbread batter and combining the chili and corn. The oven and microwave/stove handle the rest while you do literally anything else (like chasing a child or sipping lukewarm coffee).
In about 30 minutes, you've got warm mini muffins, hearty chili, and a lunchbox that looks like you tried way harder than you did.
Check out other lunch ideas in my series of Trader Joe's vegan school lunches, like Peanut Butter & Banana Roll-Ups, No-Mayo Chickpea Salad, and Eggless Salad Pocket Sandwiches.
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Why I Love This Recipe
- It's warm, cozy, and satisfying.
- I can prepare it the night before for a more leisurely morning, but it is easy enough to make in the morning before school.
- Kid-approved and adult-friendly.
- Trader Joe's shortcuts make it doable on busy mornings.
Ingredients
This is part of my series of easy school lunches using Trader Joe's ingredients, but feel free to use your favorite brands.
- TJS Vegetarian Chili: A good alternative to making vegan chili from scratch. I add frozen corn, salt, and pepper, and occasionally add chili powder, garlic powder, or cumin. Feel free to add any cooked vegetables you may have on hand for an even more nutritious meal.
- Cornbread Mix: Trader Joe's Cornbread Mix is vegan. However, the box's directions call for eggs and milk. I easily swap in a chia egg and plant-based milk to keep it vegan, and no one can tell the difference! It bakes up tender, slightly sweet, and perfect for mini muffins that travel well in lunchboxes and make the best chili dippers.
- Chia Seed Egg: I prefer a chia egg in this recipe, but I've also used a flaxseed egg and apple sauce with 100% success. See the recipe notes for details.
See the printable recipe card for suggested quantities and a full list of ingredients.
Variations
- Sprinkle a little vegan cheese on top of the chili before packing. It melts when warmed or adds a savory bite at room temperature.
- Add a side container of cut red onions and vegan sour cream for older children.
How To Make Mini Cornbread and Chili for a Quick Lunch
See the complete printable recipe card below for the details.
Step 1: Make the Chia Egg: Mix 1 tablespoon chia seeds with 5 tablespoon water. Stir and let thicken for 10 minutes.
Step 2: Make the Muffin Batter: Combine cornbread mix, chia egg, plant milk, and oil.
Step 3: Scoop into mini muffin tin and bake at 350°F for about 20 minutes or until your oven gets them golden brown.
Step 4: Heat and Serve: Heat chili and corn in a saucepan or microwave until hot. Season with salt and pepper. Then assemble the lunchbox.
Top Tips
- Use a mini muffin tray. It bakes faster, and the size is perfect for little hands and lunchboxes, just like my kids' other favorite, Mini Vegan Banana Muffins.
- Kids go wild for anything in tiny containers, so toss in a mini side of vegan sour cream and onions. You'll be a lunchbox legend to all their friends.
- Let the chia egg thicken into a gel, but don't let it sit too long, or it will form a solid mass.
- Don't overmix the batter. Stir your cornbread batter until just combined. This keeps the muffins fluffy, not dense.
- Canned chili can be bland in taste to some, so season it with a pinch of salt, pepper, or even a dash of chili powder if your kiddo is into that.
- Use a thermos to keep chili hot and lunchbox-safe.
Serving Suggestions
- Pack the chili in a leak-proof container or thermos, and tuck 2-3 mini muffins alongside in a separate compartment.
- Balance the meal with fresh fruit, such as grapes, apple slices, or mandarin oranges, and raw vegetables like baby carrots or cucumber coins.
- Toss in a cookie like Banana Bread Chocolate Chip Cookies.
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Equipment
Use a thermos to keep the chili warm, or, as shown in the pictures, use a bento-style snack box that packs enough for young children. It won't stay warm, but they can enjoy it at room temperature.
The leak-proof seal works well with semi-wet foods like chili, though I wouldn't recommend it for anything extremely runny, such as soup. The latch is secure and kid-friendly to open, but fair warning, if they don't close it properly, let's just say lunch might get… redistributed - ask me why I warn you.
Recipe FAQS
Mini muffins cook faster, but if you don't have a mini muffin tray, just follow the package directions for an 8x8 pan or make larger muffins. However, both will take longer to cook.
Yes! Let them cool completely, then freeze in a sealed container or bag. Reheat in the microwave or toaster oven as needed.
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Drop a comment and tell me how this Corn Bread and Chili Munchables turned out! Did you love it? Was it surprisingly edible? Or a full-on "I'll skip this one." And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Recipe Card
Chili and Mini Cornbread Munchables
Equipment
Ingredients
For the Mini Cornbread Muffins
- 1 package Trader Joe's Cornbread Mix
- 1 cup unsweetened plant-based milk like soy or almond
- ⅓ cup neutral oil canola or avocado work great
- 1 chia egg 1 tablespoon chia egg + 5 tbsps water, mixed and set for about 10 minutes
For the Chili:
- 1 can Trader Joe's Organic Vegetarian Chili
- ¼-1/2 frozen roasted corn and/or a handful of chopped spinach
- salt and pepper to taste
- ¼ teaspoon of garlic powder, chili powder, or cumin optional for more intense flavor
Optional
- vegan sour cream packed into a small leak-proof container
- finely chopped red onion to sprinkle over the top
Instructions
- Make the Chia Egg: Combine 1 tablespoon of chia seeds with 5 tablespoons of water in a small bowl. Give it a good stir and let it sit for about 10 minutes while you gather the other ingredients, giving it a stir now and then. It'll thicken into a gel-like mixture.
- Make the Muffins: Preheat the oven to 350°F. Grease a mini muffin tin or line it with paper cups. In a mixing bowl, whisk together the cornbread mix, chia egg, plant milk, and oil until just combined. Scoop into the muffin tray and bake for about 20 minutes, or until golden and a toothpick comes out clean. Let cool. (This is less time than the directions call for on the packaging because they are mini muffins and cook faster)
- Warm the Chili: While that bakes, pour the chili and frozen corn into a small saucepan along with some salt and pepper to taste (add any optional seasoning too). Heat over medium until warmed through, stirring occasionally. Alternatively, pour the chili and corn into a microwave-safe bowl, add the salt and pepper, stir, and microwave covered on high for about 2 ½ minutes.
- Assemble Lunchbox: Add chili to a leak-proof bento box, a small thermos, or lidded container with warm chili. Add 2-3 mini muffins on the side. You can add a small container of sour cream and diced onions, or serve it over the top.
Regi Pearce says
This combo has been a hit in our lunchbox rotation! Love how easy it is with Trader Joe’s ingredients -and those mini cornbread muffins? Total win even as a dip in your coffee. Let me know if you give it a try or switch it up!