Name This Dish! Casserole

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For the Chili:

2 tablespoons extra-virgin olive oil

1 onion, chopped

2 bell peppers (any color), chopped

2 small zucchini and/or yellow squash, chopped

1 carrot, chopped

4 cloves garlic, finely chopped

1 jalapeno pepper, chopped (seeded, if desired)

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

Kosher salt

1 10-ounce can diced tomatoes with green chiles

1 8-ounce can tomato sauce

1 1/2 cups vegetable broth

2 bay leaves

2 15.5-ounce cans black beans and/or pinto beans, drained and rinsed

For the Cornbread:

4 tablespoons salted butter, melted and cooled, plus more for the baking dish

1 cup fine yellow cornmeal

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

Kosher salt

1/2 teaspoon baking soda

1 1/4 cups buttermilk

1 large egg

1 cup grated pepper Jack cheese