Mexican Vegetarian Chili

This is a quick and easy recipe even the kids will eat.  Based on a recipe from Todays Parent Magazine February 2009

1 tbsp olive oil
1 medium onion, finely chopped
1 tbsp chopped garlic
1 tsp chili powder
1 tsp ground cumin
1 can diced tomatoes (28 oz/796 ml)
1 can black beans or black-eyed peas, drained and rinsed (19oz/540 ml)
1 cup frozen corn
1 cup vegetable broth
salt and pepper to taste

Topping
3/4 cup cornmeal
1 tbsp all purpose flour
1 tbsp granulated or brown sugar
1 1/2 tsp baking powder
1/3 cup milk
1 egg
1 tbsp canola oil
1/4 cup grated Parmesan cheese

• Preheat the oven to 425 F.  Grease a 9 x 13 in baking dish.
• Heat the oil in a large skillet over medium heat.  Add the onion, garlic, chili powder and cumin, and cook, stirring, until onion is softened - about 5 minutes.  Add the tomatoes (including all the juice from the can), beans corn and broth, and bring to a boil.  Season to taste with salt and pepper.  Lower the heat and let simmer uncovered, stirring occasionally for 10 to 15 minutes or until slightly thickened. (this part of the recipe can easily be prepared ahead of time.)
• Meanwhile, prepare the topping.  In a medium mixing bowl, combine the cornmeal, flour, sugar and baking powder.  In another bowl, whisk together the milk, egg and oil.  Add the egg mixture to the flour mixture and stir until just combined.
• When the bean and corn mixture is ready, transfer to the prepared casserole dish and spoon cornbread mixture overtop.  (Don't worry if there are gaps; the cornbread will expand to cover the topping as it bakes.) Place in the oven and bake for 20 to 25 minutes or until the cornbread topping is lightly browned.  If desired, sprinkle the top with grated Parmesan cheese just before serving.

Makes 4 to 6 servings.