Step 1

First, make the chili. In a pot over medium heat, add the oil, bell pepper, sweet potato, onion and garlic.

Step 2

Saute for 4 to 5 minutes, until the sweet potato is slightly softened. Add the chili powder, cumin, soy sauce, nutritional yeast, paprika and maple syrup. Toss until fragrant.

Step 3

Next, pour in the diced tomatoes along with their juices, along with your drained and rinsed cans of beans and vegetable broth. Bring to a boil, then simmer on low heat, covered, for around 25 minutes, until the sweet potato is softened.

Step 4

While that simmers, preheat the oven to 375F. In a large bowl, combine all listed cornbread ingredients and stir until completely mixed.

Step 5

Prepare four 9oz ramekins. Fill with the cooked chili around 1 inch from the top. Then, spread about 1/2 cup of the cornbread mixture over the top.

Step 6

Place the filled ramekins on a baking sheet, and bake for around around 20 minutes, until the cornbread is browned. Enjoy immediately with vegan cheese, sour cream and jalapenos, as desired.