1. Prepare the Chili Base

Start by preparing the chili base. Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for about 5-7 minutes until the vegetables are softened and the onion becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently to avoid burning the garlic.

2. Add the Spices and Tomatoes

Once the vegetables are softened and aromatic, stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Allow the spices to cook for 1-2 minutes, stirring often to release their full flavors. Add the diced tomatoes, tomato paste, kidney beans, black beans, and corn kernels, stirring to combine.

3. Add the Broth and Simmer

Pour in the vegetable broth (or chicken broth) and stir everything together. Bring the mixture to a simmer over medium heat. Season with salt and pepper to taste. Let the chili cook for 20-30 minutes, allowing the flavors to meld and the chili to thicken slightly. Stir occasionally, and check the seasoning. If needed, adjust the salt, pepper, or spices to your preference. Once the chili is ready, remove the pot from the heat and set it aside while you prepare the cornbread topping.

4. Make the Cornbread Topping

In a separate bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Stir to combine the dry ingredients. In another bowl, whisk together the milk, eggs, and melted butter (or oil). Pour the wet ingredients into the dry ingredients and stir until just combined. If you’re using cheese or garlic powder, fold those into the batter at this stage.

5. Assemble the Dish

Once the chili is ready and the cornbread batter is mixed, pour the chili back into the oven-safe pot (if it’s not already in one). Gently spread the cornbread batter over the top of the chili, ensuring that it covers the surface evenly. Don’t worry if the batter doesn’t fully cover the chili, as it will spread as it bakes.

6. Bake the Chili with Cornbread Topping

Place the pot in the oven and bake at 375°F (190°C) for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it during the baking process, as ovens may vary. If the cornbread topping starts to brown too quickly, cover the dish loosely with aluminum foil and continue baking until fully cooked.

7. Serve and Enjoy

Once the cornbread topping is golden and cooked through, remove the dish from the oven. Let it cool for a few minutes before serving. Scoop a generous portion of the chili with cornbread topping into bowls, and enjoy the comforting, hearty meal. Optionally, garnish with fresh herbs, sour cream, or shredded cheese if desired.