Vegetarian Cornbread Casserole | Cooking Professionally

Ingredients

• ***For the chili:***
• 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 1/2 teaspoons smoked paprika
• 1/4 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
• ***For the cornbread:***
• 1 1/2 cups milk
• 1 large egg
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 5 tablespoons unsalted butter, melted
• 1 small jalapeño pepper, chopped, plus more, to taste, sliced, for garnish
• 2 tablespoons fresh cilantro, chopped, for garnish