Preheat the oven to 350 degrees
Dice the onions, bell pepper, and jalapeños and saute in a cast-iron skillet over medium heat until tender, about 5 minutes.
In a separate mixing bowl, combine the flour, cornmeal, baking powder, sugar, salt, almond milk and olive oil and pour over the chili mixture.
Bake at 350 degrees for 30-35 minutes until cornbread topping is cooked through.