Preheat the oven to 450 degrees F.

In a Dutch oven or large saucepan, heat the canola oil over medium-high heat.

Add the chopped onion and minced garlic and cook, stirring frequently, until golden, about 7 minutes.

Add the peeled and chopped carrots and the chopped red bell pepper; season with salt and pepper and cook, stirring, until softened, about 5 minutes.

Add the frozen corn kernels, chopped tomatoes, the ancho chile powder and 1 tablespoon of the chopped oregano.

Cook the chili, stirring frequently, until fragrant, about 2 minutes.

Add the black beans, vegetable stock and 1 cup water; bring to a boil.

Reduce the heat to medium and simmer until the liquid reduces slightly and the flavors meld, about 15 minutes.

Transfer 3 cups of the chili to a blender, puree and return the mixture to the pot; season to taste.

On a rimmed baking sheet, season the corn bread cubes and bake until browned in spots, about 5 minutes.

Divide the chili among bowls; garnish with the corn bread croutons and the remaining oregano.