Chili with Cheese Pot Pie

I tried this recipe last winter and we loved it! It's like having chili with cornbread all in one pot! Super simple. It came from my Budget Buster: Quick and Easy cookbook--a shower gift that has been one of my best friends in the kitchen! I'll post more recipes from it later for sure!

Ingredients:

• 1 Tbsp canola oil
• 2 garlic cloves, crushed
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1 celery stalk, diced
• 1 tsp chili powder
• 2 cups canned chopped tomatoes
• 1-1/2 canned corn kernels, drained
• 1 cup canned kidney beans, drained and rinsed
• 2 Tbsp chopped cilantro
  
• salt & pepper

Topping:

• 3/4 cup cornmeal
• 1 Tbsp all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 egg, beaten
• 6 Tbsp milk
• 1 Tbsp canola oil
• 1 cup grated sharp cheddar cheese

Directions:

• Heat the oil in a large skillet and gently cook the garlic and the diced bell peppers and celery for 5-6 minutes until just soft.

• Stir in the chili powder, tomatoes, corn kernels, beans, and seasoning. Bring to a boil and simmer the mixture for 10 minutes. Stir in the cilantro and spoon into an ovenproof dish.
  

• To make the topping, mix together the cornmeal, flour, salt, and baking powder. make a well in the center, add the egg, milk, and oil and beat until a smooth batter is formed.
  

• Spoon over the bell pepper and corn mixture and sprinkle with the grated cheese. Bake in a preheated oven, at 425 degrees for 25-30 minutes, until golden and firm.

• Serve immediately and Enjoy!