1 tsp unsweetened cocoa powder
½ tsp salt
2 (19 oz) cans cooked black beans, rinsed and drained
1½ cups frozen corn
1¼ cups vegetable broth
1 cup canned crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp sugar
1½ tsp dried coriander
2 tbsp vegetable oil
1 large onion, chopped (1½ cups)
1 large green bell pepper, diced (1¾ cups)
2 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
Cornbread topping
⅔ cup unbleached all-purpose flour
½ cup fine yellow cornmeal
1½ tbsp sugar
2 tsp baking powder
½ tsp salt
¾ cup water
2 tbsp vegetable oil
In 4-quart Dutch oven or flame-proof casserole, heat 1½ tablespoons oil over medium heat.
Add onion and pepper and cook, stirring often, until softened, about 8 minutes.
Add garlic and cook, stirring, 1 minute.
In small bowl, mix cumin, chili powder, coriander, cocoa and salt to taste.
Add remaining ½ tablespoon oil and spice mixture to pot; stir 1 minute over medium heat.
Add remaining ingredients; gradually bring mixture to a boil, stirring occasionally.
Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary.
Remove pan from heat.
Preheat oven to 400°F.
Cornbread topping
In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
Make well in center of dry ingredients.
Add water and oil to well and stir until blended.
Let batter stand 2 minutes.
Assembly
Pour batter over chili and spread evenly (it will be thin).
Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes.
Let stand at least 10 minutes before serving.