Vegan Cornbread Chili

Ingredients

• 1 cup onion, small dice
• 1 cup bell pepper, small dice
• 1 cup carrot, small dice
• 1 cup celery small dice
• ½ tsp garlic powder
• 2 tbsp chili powder
• 2 tsp cumin powder
• 1 tsp dried oregano
• 1 cup wine
• 1 15 oz canned tomato
• 1 can beans, of choice, drained
• 1 cup vegetable broth
• 1 flax egg (1 large tbsp flax meal and 4 tbsp water)
• ¾ cup alternative milk
• 1 tsp apple cider vinegar
• ⅓ cup vegan butter, melted
• ½ tsp baking soda
• ½ cup sugar
• 2 tbsp applesauce
• ¾ cup cornmeal
• ¾ all-purpose flour

Directions

1. In a 4-quart pot or Dutch oven, sauté the bell pepper, carrot, onion and celery over medium-high heat with a dash of cooking oil.
2. Once the aromatics begin to brown on the edges, add the dried spices. Stir combined ingredients for 1 minute before deglazing with the wine. Cook for 2 minutes.
3. Add the canned tomato, beans, and vegetable broth.
4. Season with salt. Bring to a simmer and cook for 20 minutes. Transfer half of the chili to a food processor or blender and process to a chunky puree. Add the puree back to the rest of the chili. Return to a simmer and cook for 15 minutes more. Season again (if needed).
5. Preheat over to 375F
6. Prepare the cornbread batter: To make a flax egg, combine the flax meal and water and allow to sit for 15 minutes. Combine the wet ingredients: alternative milk, apple cider vinegar, vegan butter, and flax egg. Combine the dry ingredients: baking soda, sugar, cornmeal, and all-purpose flour. Combine the wet & dry ingredients, mix until just incorporated.
7. In a 3–4-quart baking dish, spoon in the chili. Spoon the cornbread batter on top. Bake for 45 minutes until the center is cooked through. Check with a toothpick.
8. Present with your choice of garnishes, such as cilantro, green or red onion, and plant-based cheese.
9. Serve with a glass of Terra d’Oro Amador Zinfandel.