Vegan Chili Pot Pie
Ingredients
- 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) frozen black-eyed peas
- 1 bag (10 oz / 283 g) frozen super sweet corn
- 2 cups vegan soup stock
- 2 tbsp maple syrup
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 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.
Prepare the biscuit dough by mixing dry ingredients together, cutting in cold butter until crumbly, then combining with wet ingredients to form a dough
After simmering the chili, drop spoonfuls of biscuit dough on top of the chili mixture in the skillet
Bake in a preheated oven at 200°C (400°F) until biscuits are golden and cooked through, about 15-20 minutes