Step 1

In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.

Step 2

Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.

Step 3

Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.

Step 4

Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.

Step 5

Preheat the oven to 400°F (200°C).

Step 6

In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.

Step 7

In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.

Step 8

Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.

Step 9

Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.

Step 10

Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.

Step 11

Garnish the cornbread with sliced jalapeño and chopped cilantro.

Step 12

Enjoy!