Upside-Down Chili Pie

• 2 teaspoons corn oil
• 1/2 teaspoon cumin
• 1/2 cup onions chopped
• 1 medium green bell peppers chopped
• 1 1/2 cups tomatoes chopped
• 8 ounces red kidney beans cooked and drained
• 1 teaspoon chili powder
• 3/4 cup cornmeal yellow
• 1/2 teaspoon salt

1. Preheat oven to 375F (190C).
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, jus teaspoon until fragrant, about 30 seconds (do not burn).
6. Stir in onion and green bell pepper; cook, stirring often, until tender, 4 to 5 minutes.
7. Stir in tomatoes, beans and chili powder; cook 5 minutes.
8. Spread mixture evenly into prepared pan and set aside.
9. (May be done ahead up to this point)
10. To prepare cornmeal topping, bring 2 cups water to a boil.
11. Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps.
12. When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.
13. Immediately spread mix ture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.

corn oil, cumin, onions, green bell peppers, tomatoes, red kidney, chili powder, cornmeal yellow, salt

Taken from recipeland.com/recipe/v/upside-down-chili-pie-36413 (may not work)