Ingredients
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1 medium onion, chopped
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1 cup water
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1 tablespoon chicken-flavored vegetarian seasoning
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3 carrots, peeled and diced into large pieces
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1 medium red bell pepper, seeded and chopped
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3 cups fresh tomatoes, diced (grape tomatoes are nice)
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1 (7 ounce) can diced green chilies
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1 teaspoon fresh garlic, minced
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2 teaspoons ground cumin
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1 (16 ounce) can dark red kidney beans, drained, not rinsed
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1 (16 ounce) can great northern beans, rinsed and drained
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1 (16 ounce) can vegetarian refried beans
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1 (6 ounce) can tomato paste
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1/2 cup water
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1 tablespoon oregano
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salt
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cornbread batter
Instructions
- In a large saucepan, steam the onion in the 1 cup of water until the onion is clear.
- Add the carrots, garlic and red bell pepper and continue to cook over medium heat for 5 minutes.
- Add the rest of the ingredients and mix well. Let simmer over low heat for 5 -10 minutes.
- Spread a 13†x 9†baking dish with a non-stick cooking spray and pour the mixture into the dish.
- Cover with you favorite cornbread recipe and bake according to the cornbread directions until the cornbread is golden brown and completely baked through. Serve hot.