Chili: In a large pot, sauté onion, bell pepper and minced garlic in olive oil for 5-7 min. Add in chicken broth and the rest of the ingredients and bring to a boil. Reduce heat and let simmer for 30 minutes to allow flavors to combine.
Top lentil chili with diced avocado and chopped green onion.
Cornbread: Whisk together Apple cider vinegar and milk, then add maple syrup and melted coconut oil to whisk another 2 minutes. In a large bowl, sift together dry ingredients, then slowly mix in to wet ingredients, stirring thoroughly