For the chili:

• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, finely diced
• 1 bell pepper, diced
• 1/4 cup tomato paste
• 1 1/2 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 3/4 tsp salt, to taste + freshly ground black pepper
• 1 (28 oz.) can diced tomatoes, with juices
• 1 (15 oz.) can black beans, drained and rinsed
• 2 (15 oz.) can kidney beans, drained and rinsed (can do half chickpeas)
• 1 cup water

For the cornbread topping:

• 1 tbsp ground flax seeds + 3 tbsp warm water (can sub 1 egg)
• 1 1/4 cups almond milk + 2 tsp apple cider vinegar
• 1 1/4 cups whole grain cornmeal
• 3/4 cup white whole wheat flour (sub all-purpose gluten-free flour if necessary)
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/3 cup avocado oil or coconut oil, melted
• 2 tbsp maple syrup