Chili-Bean and Cornbread Casserole

A Recipezaar 2005 adoptee. My daughter is vegetarian and this looks like a low fat, vegan casserole that would be quick and easy to prepare. From The Vegetarian Gourmet's Easy Low-Fat Favorites.

• Ready In: 50 mins
• Serves: 6

Ingredients

• Bean filling

• 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

• Corn Bread Topping

• 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)

Directions

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.