Veggie Chili Cornbread Casserole

Ingredients (31)

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