In a skillet/pan over medium heat, heat the oil. Add in the onion,
red bell pepper and green bell peppers. Saute for about 5 minutes
until the onions are golden and fragrant. Stir in the garlic for
about 30 seconds.
Add in the chili powder, cayenne powder, sea salt, ground black
pepper, ground cumin, and dried oregano. Stir to combine.
Add in the black beans, tomatoes and stir to combine again for about 2
minutes. Pour in all the uncooked quinoa and vegetable broth.
Bring to a boil, and then lower to a simmer. Cover slightly, and let
the chili cook down for 20 to 25 minutes. Stir every now and then.
See my note in the notes section about the quinoa. Prep the corn
bread while it simmers.
Remove from heat. Stir again, ensuring the quinoa is fully cooked
through. Spread the chili into a flat layer and proceed to the
cornbread topping.
Cornbread:
Preheat oven to 400 F/200 C.
Mix the vegan milk and apple cider vinegar together. Let sit for at
least 3 minutes to create a vegan buttermilk.
In a large bowl, mix the cornmeal, Bob's Red Mill Gluten Free 1-to-1
Baking Flour, baking soda, baking powder and sea salt together. Set
aside.
In the same container as the vegan milk mixture (just to avoid using
extra containers), mix all the wet ingredients (egg replacer, vegan
butter, sugar and maple syrup) together slowly to incorporate, then a
bit quicker to mix together properly. Pour the wet ingredients into
the dry and mix until fully combined & smooth. The batter should be
thick but pourable.
Stir in the diced jalapeno.
Pour the batter over the chili in the skillet/casserole dish and
using a spatula, smooth down the top into an even layer. Or if you
want you can dollop it into like biscuits.
