Vegan Chili Topped with Cornbread

• Meat

  • 3/4 Beef” crumbles, vegan

• Produce

  • 3/4 cup Button mushrooms
  • 1/3 cup Carrot
  • 1/4 cup Celery
  • 2 cloves Garlic
  • 1/4 cup Green pepper
  • 1 cup Kidney beans, cooked
  • 1/3 cup Red onion
  • 1 cup Tomatoes, canned

• Refrigerated

  • 2/3 cup Soy milk, unsweetened

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/3 cup Cornmeal
  • 1/2 cup Flour, unbleached
  • 1/2 tsp Salt
  • 2 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil
  • 2 1/4 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Flax seed, ground

• Liquids

  • 1 1/2 cups Water

Found on ilovevegan.com

Description

Directions

• In a medium saucepan, heat olive oil over medium-high heat. Add red onion, carrot, celery, green pepper and garlic. Cook until onion appears translucent, about 5 minutes.
• Add mushrooms, chili powder and salt. Cook until mushrooms begin to soften, about 2 minutes.
• Preheat oven to 350°F.
• Add kidney beans, tomatoes, beef crumbles, vegetable broth, and water. Turn heat to medium and simmer for 35 minutes. Taste and adjust seasoning.
• Prepare cornbread batter.
• Divide chili between two Meal Mugs. Top with cornbread batter and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving (mug will still be hot!)
• Combine soy milk, cornmeal, ground flax seed and sugar. Set aside for 10 minutes.
• In a medium bowl, combine flour (refer to Notes for best results with measuring flour), baking powder, and salt.
• Add soy milk/cornmeal mixture to dry ingredients and mix well. 
• Baking instructions: Top chili with cornbread batter and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving. Microwave instructions: Top chili with cornbread batter and microwave on high for 4-5 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving.