VEGAN CHICKPEA CHILLI WITH HOMEMADE CORNBREAD

Ingredients:
For the chili:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
For the cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened almond milk
1/4 cup vegetable oil
1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)
Instructions:
To make the chili: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers and cook until softened, about 5 minutes.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another minute.
Add the diced tomatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
To make the cornbread: Preheat the oven to 425°F. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, mix together the almond milk, vegetable oil, and flax egg.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into a greased 9-inch baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy!