Recipe: Vegetarian Chili Casserole with Cornbread Topping

VEGETARIAN CHILI CASSEROLE WITH CORNBREAD TOPPING

1 tablespoon olive oil
6 medium carrots, cut into 1/4-inch dice
2 medium celery stalks, cut into 1/4-inch dice
1 large onion, cut into 1/4-inch dice
2 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 (15 oz) can crushed tomatoes in puree
1 (15 to 19 oz) can black beans, rinsed and drained
1 (15.5 to 16 oz) can pink beans, rinsed and drained
1 (10 oz) package frozen whole kernel corn
1 cup reduced-sodium vegetable broth
1 (8 1/2 oz) package corn-muffin mix
1/2 cup loosely packed fresh cilantro leaves, chopped

Preheat oven to 400 degrees F.

In nonstick 12-inch skillet with oven-safe handle (or cover handle with heavy-duty foil for baking in oven later), heat oil over medium heat until hot. Add carrots, celery, and onion; cover and cook until vegetables are tender, about 15 minutes, stirring occasionally.

Stir in garlic, chili powder, and cumin; cook 2 minutes, stirring.

Stir in tomatoes with their puree, black beans, pink beans, frozen corn, and broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes.

Meanwhile, prepare corn-muffin mix as label directs. Top hot chili mixture in skillet with corn-muffin batter, leaving 2-inch border.

Bake, uncovered, 15 to 20 minutes, until cornbread is golden and toothpick inserted in center of topping comes out clean. Sprinkle with cilantro to serve.

Servings: 6
Source: Good Housekeeping magazine, September 1999