-1 C. chopped bell pepper
-1/2 C. chopped onion
-2 cloves garlic, minced
-1 TBSP cooking oil
-1 15oz can pinto beans, rinsed, drained, and slightly mashed
-1 15oz can kidney beans, rinsed, drained, and slightly mashed
(I used dried beans and cooked them in the crock pot all day)
-1 6oz can vegetable juice
-1 4oz can diced green Chile peppers, undrained
-1 Tsp. chili powder
-1/2 Tsp. ground cumin
-1 8oz package corn muffin mix
-1/2 C. shredded cheddar cheese
-1/2 Tsp. dried parsley
I added a pound of hamburger meat so it would have some kind of meat in it!
-Grease a 2-quart baking, set aside. In a skillet cook bell pepper, onion, and garlic in hot oil until tender. -Stir in meat (if using), pinto beans, kidney beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon mixture into baking dish.
- Prepare corn muffin mix according to package. Add cheese and parsley, stirring until combined. Spoon cornbread mixture over the top of bean mixture. Bake at 400 F for 25 minuets or until golden brown.