Black Bean Chili Pot Pie

Ingredients

Filling

1/4 cup olive oil	1 large onion, chopped
1 green pepper, chopped	2 cloves garlic, pressed
1 T cumin	1 T chili powder
1 1/2 t coriander	1 t unsweetened cocoa powder
1 1/2 t salt	1 t oregano
1 t sugar	1/2 t cayenne pepper
1/2 t pepper	4 cups black beans (cooked)
1 1/2 cups frozen corn	28 oz can crushed tomatoes
6 oz can tomato paste	6 oz water

Cornbread Topping

2/3 cups flour (whole wheat)	1/2 cup yellow cornmeal
1 1/2 T sugar	2 t baking powder
1/2 t salt	1 cup water
2 T olive oil

Directions

Preheat oven to 400.

Prepare filling: saute onion and pepper until soft (about 5 minutes). Add garlic and cook about 2 minutes. Add spices and stir. Then add remaining filling ingredients. Bring to a boil, stirring occasionally and simmer about 10 minutes.

Topping: Mix dry ingredients. Add water and oil and stir until blended. Let stand about 2 minutes (it will be thin).

Pour filling into large corning ware. Pour topping batter on top and spread evenly. Bake 25-30 minutes at 400 until topping is cooked through and chili is bubbly. Let stand at least 10 minutes before serving.

Notes

From Vegetarian Times (January 2001, page 54).