from Cindy Fleming, healthy food consultant at Carp Ridge Natural Health Clinic

(Adapted from: Peak of the Market, http://www.peakmarket.com)

Serves: 6 (recipe can easily be doubled — just use an 11”x16” pan)

  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 stalks celery, chopped
  • 1 small red pepper, chopped
  • 2 tbsp. olive oil
  • 796 mL can of diced tomatoes
  • 1 can kidney (can use black or pinto) beans, drained and rinsed
  • 1-1/2 cups frozen corn kernels
  • 1 tbsp. chili powder
  • 1½ tsp ground cumin
  • 3/4 cup cornmeal
  • 1 tbsp aluminum free baking powder
  • ½ tsp salt
  • 1 cup milk of choice
  • 2 eggs
  • 1½ cups Monterey Jack or Cheddar cheese, shredded

In a large skillet over medium-high heat cook onion, garlic, celery and pepper in oil until transparent. Add tomatoes, beans, corn and spices. Cook over medium-low heat, uncovered, for about 45 minutes or until slightly thickened, stirring occasionally. Pour mixture into lightly oiled 9″ x 13″ baking dish.

In a small bowl, beat milk and eggs. Combine cornmeal, baking powder in a large measuring cup. Add egg and milk mixture to cornmeal mixture. Pour over chili mixture (it will look runny but will cook up nicely! Bake in preheated 350°F oven for about 20 minutes. Remove from oven and sprinkle with cheese. Continue to bake for about 45 minutes, until cheese is golden.

Cool for 10 minutes to set then cut into squares to serve.