In a large dutch oven or large pot, heat the olive oil over medium heat. Add the onions and red pepper and sauté for 5 to 7 minutes, until peppers are tender and onions are translucent. Stir frequently.

Add the garlic, chili powder, paprika, cumin, chili flakes, salt and pepper and cook for 1 to 2 minutes until fragrant.

Add the diced tomatoes, lentils, black beans, kidney beans, corn, tomato paste, veggie broth and stir. Add the lime juice and maple syrup. Stir and bring to a boil, lower heat and simmer for 30 minutes covered then another 5 minutes uncovered, stirring occasionally.

Preheat the oven to 375℉ and prepare the cornbread.

Transfer the chili to a large casserole dish and spread the cornbread batter on top.

Bake for 20 to 25 minutes* or until cornbread is golden brown on top and toothpick inserted comes out dry. Serve while hot.

Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

In a liquid measuring cup, measure out the soy milk and add the apple cider vinegar. Set aside for about 10 minutes to make “buttermilk”.

In a large bowl, add the millet flour, cornmeal, baking powder, baking soda and sea salt. Whisk until well combined. Make a well in the middle and pour in the “buttermilk”, oil, honey and eggs. Mix until well combined. Fold in the chopped jalapenos and mix again until combined (don’t overmix). The batter should be thick but pourable.