INGREDIENTS
1 tbsp
extra-virgin olive oil
1
large onion, chopped
2 cloves
garlic, minced
1
medium green or red bell pepper, diced
1 1/2 cups
cooked fresh or thawed frozen corn kernels
2 1/4 cups
canned or cooked pinto beans
2 cups
chopped ripe tomatoes or one 14- to 16-ounce can diced tomatoes, lightly drained
2 tsp
chili powder, or to taste
1 tsp
dried oregano
1 tsp
ground cumin
Salt
1 1/4 cups
cornmeal
1/2 tsp
salt
1 cup
grated Cheddar-style nondairy cheese (recommended: Daiya)