Vegan chili is pretty easy, but what really makes it is some awesome cornbread. Here's my recipe. (I have a friend from Memphis who would probably appreciate if I stipulated that this is yankee cornbread. And how!)

Ingredients

    1 cup all-purpose flour
    1 cup yellow cornmeal
    1/2 cup white sugar
    1 teaspoon salt
    3 1/2 teaspoons baking powder
    egg replacer for 1 egg
    1 cup soy milk
    1/3 cup vegetable oil
    1 cup frozen corn

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg replacer, soy milk and vegetable oil until well combined. Stir in frozen corn. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Serve with your favourite chili recipe. Or, have it in place of spaghetti under Cincy chili* (just don't tell anyone from Cincinnati).

*Once I manage to reduce my Cincinnati chili recipe to writing I'll post it here