Chili and Cornbread in a Jar

In a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes. Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer. Let cool. Among six mason jars, layer chili and crumbled corn bread. Top with sour cream and scallions.