Chili Cornbread Casserole

I thought this was good, but not great. I did alter the recipe a fair amount, partially because I'm vegetarian, and I also wanted to reduce the calories. I replaced the ground beef with 1 1/2 cups of cooked wheat berries that I had left over from the wheat berry chili recipe. I only used 1 can of black beans and used 5 tomatoes on the vine instead of canned tomatoes. Because I didn't have the extra liquid from the tomatoes, I also added 1/2 cup of vegetable broth. I like spicy so I added 2 habaneros to the chili and one to the cornbread, but it still wasn't spicy in my opinion. I tasted the chili and thought it needed more, so I added 1tsp salt, 1/4 cup cilantro and the juice of 1 lime. The lime definitely helped, as did the salt. I made the chili one day ahead then made the cornbread batter and assembled it right before baking, and it took nearly twice as long to bake! After 20 minutes the cornbread topping was still almost all liquid. I think I baked it for 45 min total. If I make this again, I may use the second can of beans instead of the wheat berries and maybe add some frozen corn, or charred corn to the cornbread topping. I also can't say I tasted the cheese at all, which is a little disappointing.