Vegan Chili Cornbread Pie

**For Chili:

1 TBSP Canola Oil
1 large onion, finely chopped
*1 jalapeno, chopped (*optional)
2 large sweet potatoes, peeled and shredded

1 can pinto beans, drained & rinsed
1 can red kidney beans, drained & rinsed
1 can black beans, drained, rinsed, and mashed
2 cans petite diced tomatoes
1 cup vegetable broth

2 TBSP ground cumin
2 TBSP chili powder
1 TBSP crushed red pepper flakes
1 TBSP paprika
1 TBSP oregano
1/2 tsp sea salt
1/2 tsp black pepper

2 TBSP tomato paste
1 TBSP vegemite, marmite, or soy sauce
*2 TBSP all-natural peanut butter (*optional)
2 TBSP minced garlic in water
juice of one lemon
2 TBSP apple cider vinegar

**For Cornbread Crust:

1 1/2 cups corn flour (harina de maiz)
1 cup quinoa flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

2 TBSP white distilled vinegar
2 TBSP olive oil
1 cup almond milk
2 TBSP agave nectar
1 3/4 cups water

The cornbread crust will NOT have the same taste and texture as store-bought cornbread. If you prefer things a little less "healthy-tasting", use a store-bought cornbread mix instead, just use a little more wet ingredients.

Both the cornbread and the chili can also be made as standalone items. If you prefer a soupier stand-alone chili, increase the amount of broth used from 1-2 cups.

Please omit the peanut butter if you or someone you cook for is allergic to peanuts.

Omit the red pepper flakes and/or jalapeno if you don't like your chili spicy. Changes to the recipe will of course change the nutritional info.

Prepare Chili first. Heat canola oil in a large stockpot, then add chopped onion and jalapeno. Cook for 5 minutes, stirring often, then add the shredded sweet potato, dry spices, lemon juice, and vinegar. Cook for another 3 minutes, stirring often, then add the tomato paste, minced garlic, vegemite, and peanut butter. Cook for 2 minutes, then add tomatoes, beans, and broth. Simmer for 30 minutes, stirring occasionally.

While Chili is simmering, preheat oven to 350 degrees. Sift together corn flour, wheat flour, quinoa flour, baking soda, baking powder, and salt in large bowl. In small bowl, mix olive oil, white vinegar, and almond milk. (Yes, it will separate a bit because of the oil...so quickly add it to dry ingredients once mixed.) Mix dry ingredients with wet, then begin adding water and mixing until batter is a pourable, smooth consistency. If desired, coat your baking dish lightly with non-stick cooking spray or oil.

Pour half of the cornbread mixture into the baking dish. When Chili has simmered 30 minutes, I recommend straining it through a strainer with large holes so it's not too soupy, then spooning into baking dish, covering cornbread batter completely. Then spread remaining cornbread mixture over the top.

Bake for 45 minutes.

Serving Size: 15 servings (9x13" baking dish, cut into 15 equal portions)

Number of Servings: 15

Recipe submitted by SparkPeople user NATKITA.