Sautéed Vegetables

In a large pot, sauté onions, bell peppers, and garlic until soft.

Add canned tomatoes, kidney beans, black beans, and corn to the pot.

Season with chili powder, cumin, paprika, and salt.

Let the chili simmer for 30 minutes, stirring occasionally.

While the chili cooks, prepare cornbread batter.

Pour the cornbread batter evenly over the chili.

Bake in the oven until cornbread is golden brown.

Serve with a dollop of vegan sour cream and chopped green onions.