Chili Cornbread Casserole

Ingredients

The chili

• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, finely diced
• 1 medium bell pepper, diced
• ¼ cup tomato paste
• 1 ½ tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• ¾ tsp salt, to taste
• 1 can (28 oz.) diced tomatoes, with juices
• 1 can (15 oz.) black beans, drained and rinsed
• 2 cans (15 oz.) kidney beans, drained and rinsed
• 1 cup water

The cornbread topping

• 1 tbsp ground flax seeds
• 3 tbsp warm water
• 1 ¼ cups almond milk
• 2 tsp apple cider vinegar
• 1 ¼ cups whole grain cornmeal
• ¾ cup white whole wheat flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• ⅓ cup avocado oil or coconut oil, melted
• 2 tbsp maple syrup

Instructions

Nutrition Facts (estimated)