Vegan Chili Pot Pie

Name: 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 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; 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; 1 bag (16 oz / 453 g) @stahlbushislandfarms frozen black-eyed peas; 1 bag (10 oz / 283 g) @stahlbushislandfarms 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)

Budget CookingCooking for KidsCooking for TwoVeganVegetarianPieEasy AppetizersMoney saving recipesKid-friendlyHealthy lunchesHealthy snacksDinnersLunchSnackDairy-freeHalal

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Bronwyn | Crumbs & Caramel

11 recipes

Ingredients

for the chili:
2 tbsp extra virgin olive oil
1 medium brown onion, diced
340 g veggie ground or 1 cup tvp 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
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
1 bag (16 oz / 453 g) @stahlbushislandfarms frozen black-eyed peas
1 bag (10 oz / 283 g) @stahlbushislandfarms 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)

Preparation

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
Bring to a boil over high heat, then reduce to medium and simmer for 25-30 minutes, stirring occasionally

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