Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion , chopped
• 1 large carrot , peeled and chopped
• 1 large red bell pepper , chopped
• 4 cloves garlic , minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1.5 teaspoons smoked paprika
• 0.25 teaspoons ground cinnamon
• salt to taste
• ground black pepper to taste
• 1 , 28 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 cup frozen corn
• 2 cups vegetable broth
• 1 tablespoon lime juice

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
2. 2 Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
3. 3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Whisk milk and egg together in a large bowl until well combined.
5. 5 Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
6. 6 Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
7. 7 Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
8. 8 Garnish cornbread casserole with sliced jalapeno and cilantro.

Nutrition per serving