Preheat the oven to 375°. Combine the chili, onion, corn, and peppers. Pour into a lightly oil cast iron skillet. Combine the dry ingredients for the cornbread topping and mix thoroughly. Combine the wet ingredients for the topping and let sit for 2 to 3 minutes. Blend the liquid ingredients into the dry ingredients, mixing thoroughly. Pour the topping over the chili and vegetables. Bake approximately 35 minutes or until a cake tester inserted into the cornbread comes out dry. Remove and scoop out to serve.
Per serving - 365 calories, 7 gram fat (18% calories from fat), 14 gram protein, 62 gram carbohydrate, 9 gram fiber, 0 milligram cholesterol, 489 milligram sodium