Veggie Chili Pot Pie

Ingredients

• 2 tablespoons olive oil
• 2 small yellow onions, diced
• 1 red bell pepper, 1-inch dice
• 1 yellow bell pepper, 1-inch dice
• Salt & pepper
• 1 jalapeno pepper, minced
• 1 (796ml) can diced tomatoes
• 1 (540ml) can black beans, drained and rinsed
• 1 (540ml) can red kidney beans, drained and rinsed
• 1 (350g) package extra firm tofu, crumbled or diced
• 1–1 ½ cups low sodium vegetable broth
• ----For the topping----
• 1 cup coarse ground yellow cornmeal
• 1 cup all-purpose or whole wheat flour
• ¼ cup dark brown sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 egg
• Sour cream, grated cheddar cheese, and thinly sliced green onions, for serving
• 4 garlic cloves, minced
• 1 (156ml) can tomato paste
• 2 teaspoons Dijon mustard
• 1 ½ tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• ½ teaspoon cayenne pepper

Directions

1. Heat your oven to 400ºF.
2. Place a Dutch oven or large oven safe saucepan over medium heat and add in the olive oil. Add in the onions and bell peppers and season with salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until the vegetables are lightly golden brown and softened. Add in the jalapenos and garlic and continue to cook for another minute.
3. Stir in the tomato paste, Dijon mustard, chili powder, cumin, paprika, and cayenne pepper and cook, stirring constantly, for 1 minute to toast the spices. Add the canned tomatoes, black and red kidney beans, tofu, and enough vegetable broth to reach a thick, stewy consistency. Season to taste with salt and pepper and simmer for 15 minutes.
4. While the chili simmers, prepare the cornbread topping by whisking together the cornmeal, all-purpose flour, whole wheat flour, brown sugar, baking powder, and salt. Make a well in the centre and pour in the buttermilk, melted butter, and egg and stir just until combined.
5. Serve with sour cream, grated cheddar cheese, and thinly sliced green onions.