Prep the vegetables and flax 'egg': Peel and dice the onion into medium dice (about 1/2-inch) and core and dice the bell pepper the same size so they cook evenly. Mince the garlic. In a small bowl, combine 1 tbsp ground flaxseed with 3 tbsp water and set aside to thicken for at least 10 minutes — this replaces an egg in the cornbread and binds the batter.

Warm the pot and bloom the spices: Place a large, heavy-bottomed pot or Dutch oven over medium heat and add 1 tbsp olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Sauté for 6–8 minutes until the onion is soft and starting to caramelize — this builds sweet savory flavor and an umami base for the chili. Add the diced bell pepper and continue to cook 4 minutes until softened.

Add garlic and spices to release aroma: Lower heat slightly, add the minced garlic, 2 tbsp chili powder, 1 tbsp ground cumin, and (if using) 1 tsp smoked paprika. Stir for 30–45 seconds until fragrant — toasting spices briefly in the fat blooms their essential oils and makes the dish more aromatic and layered.

Build the tomato base: Pour in the 28 oz can of crushed tomatoes and 2 cups vegetable broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot (those bits carry concentrated flavor). Bring to a gentle simmer — simmering rather than boiling keeps the chili from becoming too thin and allows flavors to concentrate.

Add the beans and season: Stir in the drained and rinsed kidney, black, and pinto beans. Adding beans after the tomato base prevents them from breaking up too much while simmering and helps maintain the three distinct textures. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste after 20 minutes and adjust seasoning — sodium needs often reduce during long simmers.

Simmer gently to develop depth: Partially cover the pot and let the chili simmer gently for 25–30 minutes, stirring occasionally. As it simmers the tomatoes will mellow, the spices will meld, and some liquid will reduce, creating a thick, stew-like chili. If the chili becomes too thick, add up to 1/2 cup extra broth; if it's too thin, simmer uncovered for a few minutes to reduce.

Finish the chili for brightness and texture: Just before serving, stir in 1 tbsp fresh lime juice (optional) to brighten flavors and a handful of chopped cilantro or green onions. The acidity wakes up the spices and balances the tomato richness. Keep the chili warm on the lowest heat setting while you bake the cornbread (or hold in a low oven at 200°F/95°C).

Preheat the oven and prepare a skillet for cornbread: Preheat your oven to 400°F (205°C). If you like a crisp bottom to your cornbread (restaurant style), place a 9-inch cast-iron skillet in the oven to heat while you mix the batter — a hot skillet immediately sizzles the batter and creates a golden crust.

Make the cornbread batter: In a medium bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt. In another bowl combine the thickened flax 'egg' with 1 cup unsweetened almond milk and 1/4 cup vegetable oil. Pour the wet into the dry and stir just until combined — do not overmix; overworking develops gluten and yields a tough crumb instead of tender cornbread.

Bake the cornbread: Carefully remove the hot skillet from the oven, brush with 1 tsp oil or butter, and pour the batter into the skillet (or transfer batter to an 8x8-inch baking pan). The batter should sizzle — that initial sear gives a great crust. Bake at 400°F (205°C) for 18–22 minutes until the top is golden and a toothpick inserted in the center comes out clean. Let rest 10 minutes before slicing; this lets the structure set so it slices neatly.

Serve: Spoon ladles of the chili into bowls, garnish with reserved cilantro or green onions, extra chili powder or a drizzle of olive oil if you like, and serve warm slices of egg-free cornbread on the side for sopping up every last bit. Chili stores well refrigerated for 4–5 days and actually tastes better the next day as flavors meld.