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

Name: Beef and Bean Chili with Gluten-Free “Cheddar” Cornbread Biscuits
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

octofree.com

This adaptable chili cooks in the crockpot while you mix up the cornbread biscuit batter, which is added on top during the last hour of cooking for a comforting, one-pot meal perfect for cold winter...

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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