In a small bowl, stir together the liquids, ground flaxseed, and cornmeal. Set aside.
Sauté vegetables, mushrooms, and garlic for 5-8 minutes.
Preheat oven to 375° F.
Stir in beans, spices, tomatoes, tomato sauce, chipotle pepper, and vegetable broth or water. Simmer for 10-15 minutes.
Meanwhile, add the flour and baking powder to the liquid-flaxseed-cornmeal batter.
Pour the bean and vegetable mixture into a casserole dish.
Spoon the cornbread batter on top of the chili.
Bake 40-45 minutes, until golden on top.
Serve with diced avocado or avocado salsa (see note), if desired.
Notes
* You can use any combination of beans. Pinto beans and black beans are ideal.• This is a great dutch oven recipe when you’re camping. To keep things even more simple, you can make the cornbread topping by combining 2 packages Jiffy cornbread mix and 1½ cups plant milk.• If you prefer a higher level of heat, you can use the entire jalepeno pepper and two chipotle peppers.• For the avocado tomato salsa, I add a dash of garlic powder and onion powder to one diced tomato and one cubed avocado. Stir to combine and serve as an accompaniment with this casserole to enhance the flavors.