Beef and Bean Chili with Gluten-Free “Cheddar” Cornbread Biscuits – Octofree

Ingredients

• 1 pound ground beef
• 3 tbsp green onion, green and white parts, chopped
• 3 cloves of garlic, minced
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tbsp garlic salt
• 1 tbsp oregano
• ½ tsp black pepper
• 1 15 ounce can of black beans, drained and rinsed
• 1 15 ounce can of kidney beans, drained and rinsed
• 18 ounces crushed tomatoes
• 10 ounces plain tomato sauce
• ⅔ cup plant-based milk (I used oat milk, but rice milk works as well)
• 1 tbsp apple cider vinegar
• ¾ cup gluten-free all-purpose baking flour (I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
• ½ cup cornmeal
• ½ cup corn flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp salt
• ½ cup liquid coconut oil (you can melt solid coconut oil in the microwave)
• ⅓ cup agave nectar
• ⅓ cup unsweetened applesauce
• 2 tsp vanilla extract
• 1 cup shredded vegan, soy-free cheddar cheese, such as Violife Just Like Cheddar Shreds
• 1 jalapeno pepper, sliced and seeds removed