For the Chili:

1. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and peppers with a pinch of salt and cook for 5 minutes.
2. Add in the garlic and spices and cook for another minute. Add in the chicken broth and bring to a simmer.
3. Add in the chicken, half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes.
4. Meanwhile, mash the remaining beans with a fork to break them down. Stir the mashed beans into the pot, along with the spinach, corn, and lime juice. Simmer for another 15-20 minutes or until the mixture is thickened. At this point, I added in a splash of whole milk on a whim, just to ensure there was a richer, thicker consistency. This is totally optional but worked really well for me.
5. Season, to taste, with additional salt and pepper. Serve with the cornbread and garnished with sour cream, additional fresh lime juice, chili flakes/hot sauce, and some chopped fresh cilantro.

For the Cornbread:

1. Preheat the oven to 375°F.
2. Heat a large cast-iron skillet (I used a 14-inch skillet) over medium and add the butter. Swirl the skillet until the butter is melted. Allow the butter to foam up and then turn a light brown color, watching it carefully so it doesn’t burn.
3. Remove the skillet from the heat and immediately whisk in the maple syrup and buttermilk, being careful as it might splatter. Once the liquids are well incorporated, whisk in the eggs.
4. In a medium bowl, combine the dry ingredients by whisking them together well. Carefully add the dry ingredients into the wet ingredients in the skillet and stir until well combined.
5. Bake for 15-20 minutes or until the cornbread is firm in the middle and golden brown around the edges. Allow to cool slightly in the pan before slicing and serving with the chili.