Vegan Chili Pot Pie

INGREDIENTS

For the Chili

• 2 tbsp extra virgin olive oil
• 1 medium brown onion, diced
• 340 g veggie ground or 1 cup TVP (textured vegetable protein) hydrated in 1 cup hot soup stock for 10 minutes
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1-2 chipotle peppers in adobo sauce, minced (use 2 if you like it spicy)
• 1 tbsp unsweetened cocoa powder
• 1 1/2 tsp salt
• 355 ml cider or beer (may use apple juice or soup stock)
• 28 oz can fire roasted diced tomatoes
• 15 oz black-eyed peas
• 2 cups 1 bag (10 oz / 283 g) Stahlbush Island Farms frozen super sweet corn
• 2 cups vegan soup stock
• 2 tbsp maple syrup

For the Cornmeal Biscuits

• 1 1/3 cups plant-based milk, cold
• 1 tbsp apple cider vinegar
• 4 tbsp vegan butter, melted or oil
• 1/2 tsp garlic powder
• 3 cups all-purpose flour
• 1 cup medium grind cornmeal
• 2 tbsp granulated sugar
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp salt
• 3/4 cup vegan butter sticks, cold (not tub style)

INSTRUCTIONS

For the Chili:

• In a large (12″ or 3.5+ quart) oven safe skillet, heat the oil over medium heat. Sauté the onion for 3 minutes until softened.
• Add the veggie ground, bell pepper, garlic, chili powder, cumin, oregano, and chipotle peppers, cooking for another minute or two, until fragrant.
• Add in the cocoa powder and salt. Deglaze with the cider, scraping the bottom of the pan to loosen any stuck bits.
• Add in the tomatoes, corn, black-eyed peas, soup stock and maple syrup. Stir well to combine.
• Bring to a boil over high heat, then reduce to medium and simmer for 25-30 minutes, stirring occasionally. If you prefer a thinner chili, add a bit more broth.
  
  For the Cornmeal Biscuits:
• Preheat the oven to 400ºF. Combine the plant milk and vinegar in a measuring cup, stir and set aside to curdle.
• In a small bowl, combine the melted vegan butter and garlic powder, set aside.In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda.
• Using a cheese grater, grate in the cold vegan butter, mixing until dispersed and some pieces a bit bigger than peas remain. Pour in the plant milk, and stir with a fork just until the batter comes together – do not over stir.
• Lightly flour the work surface, and dump the batter out. Using your hands (not a rolling pin) pat out the dough into an 11″x 7″ rectangle. Starting on a short end, fold 1/3 of the dough onto itself, and the remaining 1/3 of the dough over the top, just like folding a letter. Pat down into a rectangle again, repeating this 2 more times.
• Pat the dough out into a 1″ thick rectangle and cut into 12 biscuits with a sharp, floured knife.Once the oven is preheated, place the biscuits onto the hot chili, brush them with the melted vegan butter and garlic. Place the skillet on foil or a catch tray for any boil over.
• Bake uncovered for 20-25 minutes, until the biscuits are cooked through and golden. Enjoy!