Veggie Chili Cornbread Casserole Recipe by Tasty

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and chopped
• 1 large red bell pepper, chopped
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1 ½ teaspoons smoked paprika
• ¼ teaspoon cinnamon
• 4 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 28 oz diced tomato, 1 can with juices
• 15 oz black beans, 1 can, rinsed and drained
• 15 oz kidney bean, 1 can, rinsed and drained
• 15 oz pinto bean, 1 can, rinsed and drained
• 1 cup frozen corn
• 1 tablespoon lime juice
• 2 cups vegetable broth
• 1 large egg
• 1 ½ cups milk
• 1 ½ cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons brown sugar, granulated
• 1 teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 5 tablespoons unsalted butter, melted
• 1 jalapeño, small, chopped
• 1 jalapeño, sliced
• 2 tablespoons fresh cilantro, chopped