Baked Chili With Cornbread Biscuit Topping

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons olive oil
• 1 1/2 cups vegetarian ground beef, crumbled
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes
• 1 (19 ounce) can beans
• 1 (12 ounce) can corn, drained
• 1 (3 7/8 ounce) can pickled green chilies
• 1 teaspoon salt
• 2 teaspoons unsweetened cocoa
• 2 tablespoons chili powder
• 2 tablespoons molasses
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 cup soymilk or 1 cup almond milk
• 2 tablespoons soymilk or 2 tablespoons almond milk
• 1 tablespoon apple cider vinegar
• 1 cup flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons oil

Recipe

• 1 preheat oven 400. lightly oil a 9x13 pan.
• 2 in a large saucepan saute the onions and peppers in oil until the onions are translucent. add remaining chili ingredients and simmer 5-10 minutes.
• 3 while chili is cooking mix 'milk' and vinegar. in a separate bowl mix the flour, cornmeal, sugar, baking powder and salt.
• 4 add the oil and milk mixture, stirring until just mixed.
• 5 transfer chili to baking pan and spoon the cornmeal batter on to the top.
• 6 bake uncovered for 15-20 minutes.