Vegan Jalapeno Chili Cornbread Casserole

For the Chili

• 2 cloves garlic minced
• 1/4 cup chopped onion
• 1/2 red bell pepper chopped
• 1/2 cup split red lentils use 1/3 cup if you like less lentilly chili
• 15 oz can black beans, drained or 1.5 cups cooked beans
• 1 tbsp chili powder blend
• 1/2 tsp ground cumin
• 1 tsp ground oregano
• 1/2 tsp onion powder
• 2 cups diced canned tomatoes or fresh tomatoes. If using fresh tomatoes, add in 1 tbsp of tomato paste as well.
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Cornbread

• 2 tbsp maple syrup
• 2 tbsp oil
• 3/4 cup non-dairy milk Such as almond , oat, soy or light coconut
• 1 tsp vinegar

Dry Ingredients

• 1/2 cup all purpose flour
• 3/4 cup Medium grain cornmeal or fine grain or grits
• 1 tbsp cornstarch or tapioca starch
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp chopped pickled jalapaneo
• 1/4 to 1/3 cup of vegan cheddar shreds or use 1-2 tbsp nutritional yeast
• 1 jalapeno thinly sliced for topping