Chili Corn Pie

Use Jiffy cornbread mix or make own cornbread. Put in the bottom of oil-sprayed pan.

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tbl canola oil

Saute onion, celery, and green pepper in oil for 2 to 3 minutes.

1/2 cup cooked corn, drained
2 cups cooked kedney beans, drained, liquid reserved
1/2 cup reserved bean liquid
1 6 oz can tomato sauce
1/3 cup chopped peanuts
1/2 tsp oregano
2 tsp chili powder
1/2 tsp ground cumin
1/4 cup sliced, pitted black olives
1/2 cup Jack or Cheddar cheese

Combine sauteed vegetables with remianing ingredients except olives and cheese. Spread 1/3 of the cheese on the surface of cornmeal. Pour filling into crust and distribute evenly. Bake about 20 minutes. Remove from oven, spread sliced olives over the top, and cover with the remaining cheese. Return to oven for 5 minutes. Allow to cool slightly before cutting into wedges to serve.

Bake 350

Serves 6

p. 144 Quick & Easy Vegetarian Cookbook