Barbecue Bean and Cornbread Bake - Forks Over Knives

Ingredients

• 2 cups coarsely chopped Swiss chard
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped carrot
• 3 cloves garlic, minced
• 2 15-oz. cans no-salt-added cannellini (white kidney) beans, rinsed and drained
• 1 15-oz. can no-salt-added tomato sauce
• ¼ cup low-sugar barbecue sauce
• 4 teaspoons apple cider vinegar
• ½ cup yellow cornmeal
• 3 tablespoons all-purpose flour
• 1 tablespoon pure cane sugar
• 2 teaspoons baking powder
• ⅛ teaspoon sea salt
• ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
• ¼ cup unsweetened applesauce