- 1 cup diced onion
- 2 bell peppers of any color, diced
- 1 tbsp minced garlic
- 1 can beans of choice, or 1 1/2 cups cooked
- 3/4 cup corn (I used frozen roasted corn)
- 1 can diced tomatoes (15 oz)
- 1 can tomato sauce (15 oz)
- optional 1 can mild green chilis (4 oz)
- optional 1 cup shredded cheese (such as fyh vegan)
- 2 1/2 tsp ground cumin
- 2 tsp chili powder
- 3/4 tsp salt
- Topping: 3/4 cup fine cornmeal (regular or whole grain), 2 cups water or milk of choice, 3/4 tsp salt, and optional 2 tbsp butter or oil
Add everything except the topping ingredients to a pot. Cook uncovered on medium heat for 20 minutes, stirring occasionally. Transfer to a greased 10-inch baking dish (an 8-inch dish will work). Whisk topping ingredients over low-medium heat until thick, stirring often. Smooth over the base. Preheat oven to 380 F. (Especially if using an 8-inch pan, I like to place the dish over a baking sheet to catch a small amount that might spill over while cooking.) Bake on the center rack for 30 minutes, then let cool. It will thicken as it cools down. Leftovers can be covered and refrigerated or frozen.View Nutrition Facts
Calories: 120kcal