Skillet chilli with cornbread topping

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, peeled and chopped in small pieces
• 1/2 red capsicum, chopped
• 1/2 green capsicum, chopped
• 2 celery stalks, chopped
• 1 1/2 cup mushrooms, sliced
• 1 teaspoon ground chilli
• 1/2 tablespoon ground cumin
• 1/2 teaspoon dried oregano
• 2 cups Campbell's Real Vegetable Stock
• 1/2 cup tomato paste
• 1 400g can chilli beans in sauce
• 1/2 can whole kernel corn, drained - optional
• Cornbread cobbler topping
• 1 cup self-raising flour
• 2/3 cup cornmeal or instant polenta
• 80 grams butter
• 200 millilitres milk soured with a drop of lemon juice
• a pinch of salt