2 Bean Chili Pie

Do you like chili? Do you like corn bread? You've got to try this for dinner...and SOON!

1 onion, diced
1 green bell pepper, diced
2-4 cloves garlic, depending on your preference, minced
1 Tbs olive oil, or another oil for sauteing
1 can refried pinto beans
1 can kidney beans, rinsed and drained
1 can tomatoes with green chile's, slightly drained
2 tsp chili powder
1/2 tsp ground cumin
1 8.5 oz box cornbread mix, I used Jiffy
1/2 cup grated cheddar, jack or jalapeno jack cheese

Preheat oven to 400. Grease a 2 qt baking dish or a deep pie plate.
Heat a large saute pan over medium heat until hot. Add oil and veggies. Cook 5-7 minutes stirring occasionally until soft. Salt and pepper.
Remove from heat and stir in the refried beans, kidney beans, tomatoes with green chile's, chili powder and cumin. Stir until well combined. Pour into baking dish. Set aside.
In a medium bowl, prepare the cornbread mix, according to its package directions. Jiffy calls for 1 egg and 1/3 cup milk. Stir in the cheese into the batter. Spoon on top of the bean mixture.
Bake for 20-22 minutes until cornbread is lightly browned.

Variations...
-would also be good with 2 cans drained, rinsed and slightly mashed, black eyed peas instead of the pintos and kidney beans.
-you could sub 6 oz tomato juice and a 4 oz can of green chile's for the tomatoes with green chile's.
-you could stir in 1/4 cup chopped fresh cilantro into the cornbread batter before baking