One-Pot Chili With Cornbread Dumplings
[Vegan, Gluten-Free]

To Make the Chili:

1. To a large stockpot or Dutch oven, add your oil and allow to heat up over medium heat.
2. Once hot, add your onions and bell peppers.
3. Stirring often, cook for 4-6 minutes.
4. Then add your garlic. Stir often. Add your beefless crumbles and stir to combine.
5. Cover and allow the crumbles to defrost and heat up.
6. After about 5 minutes, add your beans, stock, tomatoes, vinegar, liquid smoke and all of your seasonings.
7. Stir well and bring to a boil.
8. Once boiling, reduce the heat and cover.
9. Turn the flame to low and allow to simmer for at least 45 minutes or more. Taste test and adjust seasoning.

To Make the Cornbread Dumplings:

1. Preheat your oven to 375°F.
2. In a mixing bowl, add cornmeal, flour, powder, sugar, milk, and your prepared flax eggs. Whisk to combine well.
3. Using a small scoop, drop cornbread mounds into your chili mixture.
4. Space them out enough to allow cooking evenly.
5. Repeat until you run out of batter or room in your chili pot.
6. Place in your oven and cook for 20-24 minutes or until firm and cooked through. Serve immediately.