Chili Cornbread Casserole

Name: Chili Cornbread Casserole
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil (15 ml); ½ medium red onion (diced, 60 g); ¼ cup red bell pepper (diced, 30 g); ¼ cup green bell pepper (diced, 30 g); 3 cloves garlic (minced, 9 g); 1 tablespoon chili powder (7.5 g); ¼ teaspoon cayenne pepper (0.5 g); 1 ½ teaspoons sea salt (9 g); 1 teaspoon ground black pepper (2 g); 1 teaspoon ground cumin (2.5 g); 1 teaspoon dried oregano (1 g); 15 ounce can of black beans (drained and rinsed, 425 g); 14 oz diced tomatoes (do not drain, 400 g); ½ cup - ¾ cup uncooked quinoa* (85 g to 128 g); 2 ¼ cups vegetable broth (532 ml); 1 ¼ cups vegan milk (300 ml); 2 teaspoons apple cider vinegar ( or white vinegar, 30 ml); 1 ¼ cups fine grain cornmeal (150 g); 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour; ½ teaspoon baking soda (3 g); 2 teaspoons baking powder (9.6 g); ¾ teaspoon sea salt (4.5 g); 1 vegan egg substitute (I use Bob’s Red Mill or ¼ cup pumpkin puree or other egg substitute ); ¼ cup vegan butter (44 g or olive oil - butter adds more flavour); 3 tablespoons sugar (cane sugar or coconut sugar or organic brown sugar); 3 tablespoons maple syrup (69 g); 1 jalapeño (de-seeded and finely diced, plus slices for the tops); vegan sour cream (optional topping); vegan cheese (optional topping)