Chili

1. In a medium saucepan, heat olive oil over medium-high heat. Add red onion, carrot, celery, green pepper and garlic. Cook until onion appears translucent, about 5 minutes.
2. Add mushrooms, chili powder and salt. Cook until mushrooms begin to soften, about 2 minutes.
3. Preheat oven to 350°F.
4. Add kidney beans, tomatoes, "beef" crumbles, vegetable broth, and water. Turn heat to medium and simmer for 35 minutes. Taste and adjust seasoning.
5. Prepare cornbread batter.
6. Divide chili between two Meal Mugs. Top with cornbread batter and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving (mug will still be hot!)

Cornbread

1. Combine soy milk, cornmeal, ground flax seed and sugar. Set aside for 10 minutes.
2. In a medium bowl, combine flour (refer to Notes for best results with measuring flour), baking powder, and salt.
3. Add soy milk/cornmeal mixture to dry ingredients and mix well. 
4. Baking instructions: Top chili with cornbread batter and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving. Microwave instructions: Top chili with cornbread batter and microwave on high for 4-5 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving.