• Cooking Time: 35
• Servings: 4
• 2 teaspoons corn oil
• 1/2 teaspoon cumin
• 1/2 cup chopped onion
• 1 medium green bell pepper -- chopped
• 1 1/2 cups chopped tomatoes
• 8 ounces kidney beans -- cooked and drained
• 1 teaspoon chili powder
• 3/4 cup yellow cornmeal
• 1/2 teaspoon salt

1. Preheat oven to 375F.
2. Spray 8 inch square pan with nonstick cooking spray.
3. To prepare chili, place large nonstick skillet over medium-high heat 30 seconds.
4. Add oil; heat 30 seconds more.
5. Add cumin and cook, stirring constantly, just until fragrant, about 30 seconds (do not burn). Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 minutes.
6. Stir in tomatoes, beans and chili powder; cook 5 minutes.
7. Spread mixture evenly into prepared pan and set aside (may be done ahead up to this point.)
8. To prepare cornmeal topping, bring 2 cups water to a boil.
9. Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps.
10. When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.
11. Immediately spread mixture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.

Serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.