Chili-Bean and Cornbread Casserole

• 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)
• 13 cup chili sauce
• 2 tablespoons packed brown sugar
• 34 teaspoon dry mustard
• 14 teaspoon garlic powder
• 23 cup yellow cornmeal
• 13 cup whole wheat flour
• 3 tablespoons honey
• 1 teaspoon baking powder
• 18 teaspoon salt
• 34 cup water
• 1 tablespoon vegetable oil (I use canola)

1. Preheat oven to 350 degrees F.
2. Lightly grease a 7 x 11 inch baking pan, or spray with nonstick spray.
3. (Do NOT substitute a 9 x 13 pan-- it's too big.
4. ).
5. In a small skillet over medium heat, heat a small amount of oil or spray with nonstick cooking spray.
6. Add onion and green pepper.
7. Saute for about 5 minutes.
8. Put onions and green peppers in a large bowl.
9. Add chili sauce, brown sugar, dry mustard and garlic powder; mix well.
10. Mix in beans and spoon into baking pan.
11. Make corn bread topping (You could also substitute your own corn bread recipe, or a biscuit crust if you prefer.)
12. In a small bowl, combine cornmeal, flour, baking powder and salt.
13. Stir in 1/2 cup water, honey, and oil, mixing until moistened.
14. Add remaining water if mixture is too thick to spread.
15. Drop by spoonfuls onto bean mixture; then spread to cover completely.
16. Bake, uncovered, until crust is firm, about 30 minutes.
17. Let stand for 5 minutes.
18. Serve.

onion, green pepper, vegetarian baked beans, kidney beans, chili sauce, brown sugar, mustard, garlic, yellow cornmeal, whole wheat flour, honey, baking powder, salt, water, vegetable oil

Taken from www.food.com/recipe/chili-bean-and-cornbread-casserole-64764 (may not work)