Richly flavored, thick and hearty, this vegan chili pot pie is a one-pot meal that's as delicious as it is nourishing. Tender, mild black-eyed peas are complimented by super sweet corn, meaty veggie ground and smokey chipotle peppers. Topped with tender cornmeal biscuits, this meal is all about comfort and wholesomeness!
In a large (12" or 3.5+ quart) oven safe skillet, heat the oil over medium heat. Sauté the onion for 3 minutes until softened. Add the veggie ground, bell pepper, garlic, chili powder, cumin, oregano, and chipotle peppers, cooking for another minute or two, until fragrant. Add in the cocoa powder and salt. Deglaze with the cider, scraping the bottom of the pan to loosen any stuck bits. Add in the tomatoes, corn, black-eyed peas, soup stock and maple syrup. Stir well to combine. Bring to a boil over high heat, then reduce to medium and simmer for 25-30 minutes, stirring occasionally. If you prefer a thinner chili, add a bit more broth.
For the Cornmeal Biscuits:
Preheat the oven to 400ºF. Combine the plant milk and vinegar in a measuring cup, stir and set aside to curdle. In a small bowl, combine the melted vegan butter and garlic powder, set aside.
In large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Using a cheese grater, grate in the cold vegan butter, mixing until dispersed and some pieces a bit bigger than peas remain. Pour in the plant milk, and stir with a fork just until the batter comes together – do not over stir. Lightly flour the work surface, and dump the batter out. Using your hands (not a rolling pin) pat out the dough into an 11"x 7" rectangle. Starting on a short end, fold 1/3 of the dough onto itself, and the remaining 1/3 of the dough over the top, just like folding a letter. Pat down into a rectangle again, repeating this 2 more times. Pat the dough out into a 1" thick rectangle and cut into 12 biscuits with a sharp, floured knife.
Once the oven is preheated, place the biscuits onto the hot chili, brush them with the melted vegan butter and garlic. Place the skillet on foil or a catch tray for any boil over. Bake uncovered for 20-25 minutes, until the biscuits are cooked through and golden. Enjoy!
Make Ahead: The chili can be made a few days ahead of time and then heated before making the cornmeal biscuit dough. While the chili is heating, preheat the oven, make your biscuits and continue with the recipe. The biscuits are best served right away so make them just before you plan to serve them.