Preheat oven to 350 degrees Fahrenheit.

Over medium heat, spray a large sauté pan with Pompeian coconut oil cooking spray.

Add the diced onion and garlic, sauté for 3-5 minutes adding a few more sprays of cooking spray, if needed to prevent burning.

Remove from heat and add the chili powder, green chiles, diced tomatoes and all three beans.

Stir together then pour into a baking dish.

Next make the cornbread, in large bowl add olive oil, non-dairy milk, eggs, juice from two whole lemons and whisk together.

In a small bowl add the cornmeal, GF baking mix, baking soda and sea salt, whisk together.

Add the dry mixture to the wet mix and stir just until well blended.

Spread over chili and bake in a preheated oven at 350 degrees Fahrenheit for 40 minutes.