Vegetable Black Bean Chili with Cheddar Cornbread

Ingredients

• 6 tablespoons olive oil, divided
• 1 large onion, chopped, about 2 1/2 cups
• 2 small (or 1 large) carrots, cut into 1/4-inch dice
• 1 stalk celery, cut into 1/4-inch dice
• 1 medium red bell pepper, seeds removed and cut into 1/4-inch dice
• 1 small yellow zucchini, cut into 1/4-inch dice
• 1 small zucchini, cut into 1/4-inch dice
• 3 cloves garlic, minced
• 3 tablespoons kosher salt, divided, plus more as needed
• 1/4 cup tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (14.5 - 15 oz) can crushed tomatoes
• 1 (32 oz) can vegetable stock
• 1 bay leaf
• 2 (14.5 oz) can black beans, drained and rinsed
• 1 tablespoon maple syrup
• Cilantro, for garnish
• non-stick cooking spray
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter
• 6 tablespoons sugar
• 1 cup buttermilk
• 2 eggs
• 4 slices Arla Cheddar Cheese slices

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