Step 1

Preheat oven to 400°F.

Step 2

Over medium heat, heat 2 tbsp olive oil in a 12-inch cast iron skillet.

Step 3

Add add onions,mushrooms, and garlic and cook, stirring, until onions are translucent, and mushrooms are browned slightly, 5-7 mins.

Step 4

Add Meatless Farm Co. Mince and seasoning mix, and cook, breaking up the mince with your spoon.

Step 5

Stir in tomatoes, tomato paste, kidney and black beans, 1 cup water, and corn, cook, stirring until heated through.Taste and season with salt and pepper to taste.

Step 6

Remove from heat and set aside.

Step 7

Meanwhile, in a large bowl, whisk together cornmeal, AP flour, baking powder, cayenne or chili powder, and ¼ tsp salt.

Step 8

In another bowl, whisk together aquafaba, soy milk, melted vegan margarine.

Step 9

Add wet ingredients to the bowl with the dry corn mixture, and stir to combine.Set aside.

Step 10

Level out the chili mixture in the cast-iron skillet to ensure it has a flat and uniform top. Then, pour the corn-batter mixture over-top the leveled chili mixture. Ensure to cover the entire surface. You could not be able to see any of the chili mixture, it should resemble a shepherds pie.

Step 11

Transfer the skillet pie to your preheated oven and bake for 25-35 minutes, until golden brown and a toothpick inserted into topping comes out clean. Let stand 10 minutes before serving.

Step 12

Serves with optional toppings.