Preheat oven to 375°F (176°C).

Make the chili: in a large stainless steel sauté pan, cast iron pan or Dutch Oven sauté the onions, bell pepper, and vegan ground beef in oil for 5 minutes over medium heat. Once fragrant add in the remaining ingredients. Continue to cook over medium heat for 20 minutes until bubbling and very hot. This will finish cooking in the oven so don't worry if the vegetables aren't super tender yet. Taste and add in any seasonings to preference.

Make the cornbread batter: Add the apple cider vinegar to the nondairy milk to make vegan buttermilk. Mix together and set aside for 5 minutes to curdle. In a large separate bowl add the cornmeal, all purpose flour, baking powder, organic sugar, and salt. Whisk together until well incorporated. Then add in the vegan buttermilk, egg replacer, and oil. Whisk together until a batter is formed. If the batter feels too thick you can add in 1 to 2 tablespoons (15 to 30ml) more of water

Pour the cornbread batter on top of the chili and spread it around. The batter will be thin and puff up during the baking process.

Bake in the oven for 25 minutes or until the cornbread is golden and fluffy.

Allow to cool for 10 minutes before serving and enjoy. Top with your favorite chili toppings.