Veggie Chili Cornbread Casserole - Recipook

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 teaspoon ground cinnamon
• salt to taste
• ground black pepper to taste
• 1 (28 ounce) can diced tomatoes with juice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup frozen corn
• 2 cups vegetable broth
• 1 tablespoon lime juice
• 1.5 cups milk
• 1 large egg
• 1.5 cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 0.5 teaspoon baking soda
• 5 tablespoons unsalted butter, melted
• 1 small jalapeno pepper, chopped
• 1 jalapeno pepper, sliced
• 2 tablespoons chopped fresh cilantro