Chili Pie with Corn-Bread Topping

Ingredients

• 1 teaspoon double-acting baking powder 
• 4 ounce chiles green drained chopped canned
• 16 ounce pinto beans drained canned
• 14.5 ounce canned tomatoes undrained chopped canned
• 2 teaspoons chili powder 
• 1 cup no-salt-added kernel corn whole drained
• 1  egg white lightly beaten
• 0.5 cup flour all-purpose
• 0.5 teaspoon garlic powder 
• 1 cup bell pepper green chopped
• 0.5 pound ground beef 
• 1 teaspoon ground cumin 
• 0.5 cup nonfat buttermilk 
• 1 cup onion chopped
• 0.1 teaspoon salt 
• 0.5 teaspoon sugar 
• 6 ounce tomato paste canned
• 0.8 cup water 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• paper towels
• oven

Directions

1. Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble.
2. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
3. Remove from heat; set aside.
4. Combine flour and next 3 ingredients in a bowl.
5. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture.
6. Bake at 400 for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.