Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.

Make the chili base: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened (about 5 minutes).

Add spices and stir to combine. Cook for an additional minute or two.

Add beans, corn, tomatoes, and broth. Simmer 10 minutes, letting flavors meld. Add salt and adjust seasoning to taste.

Prepare the cornbread topping: In a small mixing bowl whisk plant milk with vinegar to make vegan “buttermilk.” Set aside for about five minutes. In a separate large mixing bowl, whisk together sugar, cornmeal, and Bisquick mix. Add the melted vegan butter and vegan "buttermilk." Combine wet and dry ingredients until just mixed.

Assemble casserole: Pour chili mixture evenly into the baking dish. Spread cornbread batter on top. (It doesn’t have to be perfect—rustic is great!)

Bake for 30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.

Cool slightly, garnish, and serve warm.