Chili-bean And Cornbread Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 (14 ounce) can vegetarian baked beans
• 1 (19 ounce) can kidney beans, rinsed and drained (or canned spicy chili beans for heat)
• 1/3 cup chili sauce
• 2 tablespoons packed brown sugar
• 3/4 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 2/3 cup yellow cornmeal
• 1/3 cup whole wheat flour
• 3 tablespoons honey
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup water
• 1 tablespoon vegetable oil (i use canola)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 lightly grease a 7 x 11 inch baking pan, or spray with nonstick spray. (do not substitute a 9 x 13 pan-- it's too big.).
• 3 in a small skillet over medium heat, heat a small amount of oil or spray with nonstick cooking spray.
• 4 add onion and green pepper.
• 5 saute for about 5 minutes.
• 6 put onions and green peppers in a large bowl.
• 7 add chili sauce, brown sugar, dry mustard and garlic powder; mix well.
• 8 mix in beans and spoon into baking pan.
• 9 make corn bread topping (you could also substitute your own corn bread recipe, or a biscuit crust if you prefer.) in a small bowl, combine cornmeal, flour, baking powder and salt.
• 10 stir in 1/2 cup water, honey, and oil, mixing until moistened. add remaining water if mixture is too thick to spread.
• 11 drop by spoonfuls onto bean mixture; then spread to cover completely.
• 12 bake, uncovered, until crust is firm, about 30 minutes.
• 13 let stand for 5 minutes.
• 14 serve.