Preheat oven to 350 degrees F. In a 2-quart Enameled Cast Iron pot, placed over medium heat, add the oil. When warm, add the onion, red bell pepper, mushrooms and garlic; cook until softened, about 2 to 3 minutes. Mix in the spices: paprika, cumin, red pepper flakes, chile powder and salt.

Pour in the crushed tomatoes, kidney beans and a 1/4 cup of water. Simmer for about 5 minutes, until all of the flavors are married. Give it a taste and add salt to your liking. I added about an additional 1/4 teaspoon of salt.

Meanwhile, in a medium bowl, add the buttermilk, egg and oil. Whisk until combined. Next add the cornmeal, flour, sugar, baking powder and salt. Mix until combined. Lastly, fold in the cheese. Pour the cornbread batter onto the top of the chili and smooth out the top. Some chili may peek through on the sides—that’s ok! Transfer to the oven to bake for 20 to 25 minutes, until the top is golden brown and a skewer when inserted to the center comes out clean.