In a 9x9 casserole dish, add all of the ingredients under 'for the chili' and mix well.

Add 1 ½ cups of water and mix in, and even out the mixture.

Place in a pre-heated oven at 400 degrees F (205 C). Bake for 35 -45 minutes. (Cover with parchment to help cook faster, optional)

Meanwhile make your cornbread mixture. Mix all the dry ingredients, cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.

Add in the pickled Jalapenos and vegan cheddar shreds and mix, and let the mixture sit for five minutes to hydrate.

Check if you need more non-dairy milk and add a tablespoon or more if needed to make a thick but spreadable batter.

Take the chili casserole out of the oven, the lentils by now should be al dente, or just about done. There should be barely any liquid in the mixture. If it's too liquidy, then bake for another 10 minutes.

Spread the cornbread mixture over the casserole, and even it out with a spatula, spread the sliced jalapenos on top.

Put the casserole back in the oven to bake for another 25-30 minutes, check if the cornbread is done in the center and the sides are starting to turn golden, that's when the casserole is done.

Take the casserole out and cool for 5 minutes. Slice and serve large helpings and enjoy! Store: Cover the baking dish and refrigerate for up to 3 days.