Preheat the oven to 375°. Combine the chili, onion, corn, and peppers. Pour into a lightly oiled 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 - 352 calories, 7 g fat (18% calories from fat), 14 g protein, 61 g carbohydrate, 9 g fiber, 0 mg cholesterol, 504 mg sodium