Veggie Chili Cornbread Casserole

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.

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.

Meanwhile preheat the oven to 400 degrees F (200 degrees C).

Whisk milk and egg together in a large bowl until well combined.

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.

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.

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.

Garnish cornbread casserole with sliced jalapeno and cilantro.