For the Chili:

• Cooking spray
• 1 pound lean ground beef
• 1 small yellow onion, diced (1 cup)
• 1 small bell pepper, any color, diced (1 cup)
• 1 small jalapeno, diced (seeds and membranes removed for less heat)
• Additional 2 tablespoons sliced jalapeno for topping, optional
• 3–4 garlic cloves, minced (1 1/2 tablespoons)
• 1 tablespoon + 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can tomato sauce
• 1 (14-ounce) can diced fire-roasted tomatoes
• 1 (15-ounce) can pinto beans or black beans, drained and rinsed
• 3 tablespoons tomato paste
• 1 cup frozen corn

For the Cornbread Topping:

• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour (use 1:1 gluten-free baking flour blend if needed)
• 2 tablespoons brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup milk of choice (2% recommended)
• 1 large egg
• 2 tablespoons avocado oil
• 1/2 teaspoon white vinegar
• 3/4 cup shredded sharp cheddar cheese

Optional for Serving:

• Sour cream
• Fresh cilantro
• Diced avocado
• Sliced jalapeño
• Lime wedges