1 cup onion — chopped 1 cup mixed peppers — chopped 1 jalapeno or serrano chile — chopped 2 large cloves garlic — minced 1 (14 oz.) can red kidney beans — rinsed and drained 1 (16 oz) can tomatoes, juice and all — chopped 8 oz. tomato sauce 1 teaspoon chili powder 1 teaspoon prepared mustard 1 teaspoon chipotle sauce
Corn Bread Topping: 1 cup yellow cornmeal 1 cup unbleached all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 tablespoon sugar 1 cup skim milk 1/2 cup egg substitute 1 tablespoon canola oil 1 (8 oz.) can cream-style corn
Spray a large skillet with cooking spray, and saute the onion, peppers, garlic and jalapeno for 5 minutes, or until tender. Stir in the beans, tomatoes, tomato sauce, chili powder, mustard and chipotle sauce. Cover and cook 5 minutes. Pour into 9×13″ baking dish. Set aside.
Corn Bread Topping: Combine the cornmeal and flour with the baking powder, salt, and sugar. Whisk well. In a separate bowl, mix the milk, egg substitute, oil and corn. Stir into the dry ingredients until well combined.
Spoon the corn bread mixture evenly over the bean mixture to within 1″ of the edge all around.
Bake 30-35 minutes, or until the corn bread is golden. Serve hot.
Garnish with fat-free sour cream (or low fat) and some chopped scallions and/or cilantro. Pass more hot sauce if you desire.