Nothing is better with chili than cornbread, and this recipe for black bean chili pot pie combines the two brilliantly.  The crust covering the chili pot pie filling is a crisp, firm cornbread.  If you have the time, you can start with dried black beans, but with just a few changes you can save a lot of time by using canned black beans.

Serves 4-6

Preparation:

1. Rinse beans in strainer, checking for any debris or small pebbles. 
2. Cover beans with water in a large bowl and let soak overnight, or cover beans with water in a medium saucepan and bring to boil. Remove from heat and let beans soak for 1 hour.
3. Drain beans.

Note - If you substitute 3 15-oz cans of pre-cooked black beans for the dried beans, drain and rinse the beans but you can skip the soaking process.

Pre-Cook the Beans:

• Place soaked beans in large, deep saucepan and cover with water by about 2 inches.
• Add bay leaf, 1 teaspoon oregano, 1/2 tablespoon chili powder, cumin and the whole chili.
• Cover, and bring to boil.  Then reduce heat and simmer for 30 minutes.
• Add tomatoes with their juice and cook another 45 minutes, or until the beans are soft and tender (only 30 minutes if using canned beans).

Cooking the Vegetables

• Heat oil in a skillet over medium heat.
• Add onion to skillet and cook about 5 minutes (until softened), stirring often.
• Add green pepper and garlic and continue cooking until pepper is soft, about 8 minutes.
• Remove 1/2 cup vegetables and set aside (to be added later to the topping).
• Stir in remaining 1 tablespoon chili powder and 1/2 teaspoon oregano. 
• Stir vegetables into beans.
• Remove and discard the ancho chili and bay leaf.
• Remove 1 cup beans, and puree in food processor.
• Stir puree back into beans to thicken the mixture.
• Salt and pepper to taste.
• Pour chili into baking dish and set aside.

Baking:

• Preheat oven to 375 degrees.
• Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
• In 2-cup measuring cup, whisk buttermilk, egg and oil.
• Make a well in dry ingredients and add buttermilk mixture and reserved vegetables from filling.
• Stir slowly with a large spoon to combine wet and dry ingredients - leaving a few small lumps.
• Carefully spoon batter over chili in baking dish in an even layer.
• Bake about 35 minutes in center of oven, until crust is firm and golden brown.

Best if served immediately.

Nutrition information (per serving)