Black Bean Chili Pot Pie

Ingredients

 * 1 tsp unsweetened cocoa powder
 * ½ tsp salt
 * 2 (19 oz) cans cooked black beans, rinsed and drained
 * 1½ cups frozen corn
 * 1¼ cups vegetable broth
 * 1 cup canned crushed tomatoes
 * 1 tbsp tomato paste
 * 1 tsp dried oregano
 * 1 tsp sugar
 * 1½ tsp dried coriander
 * 2 tbsp vegetable oil
 * 1 large onion, chopped (1½ cups)
 * 1 large green bell pepper, diced (1¾ cups)
 * 2 cloves garlic, minced
 * 1 tbsp cumin
 * 1 tbsp chili powder

Cornbread topping

 * ⅔ cup unbleached all-purpose flour
 * ½ cup fine yellow cornmeal
 * 1½ tbsp sugar
 * 2 tsp baking powder
 * ½ tsp salt
 * ¾ cup water
 * 2 tbsp vegetable oil

Directions

 * 1) In 4-quart Dutch oven or flame-proof casserole, heat 1½ tablespoons oil over medium heat.
 * 2) Add onion and pepper and cook, stirring often, until softened, about 8 minutes.
 * 3) Add garlic and cook, stirring, 1 minute.
 * 4) In small bowl, mix cumin, chili powder, coriander, cocoa and salt to taste.
 * 5) Add remaining ½ tablespoon oil and spice mixture to pot; stir 1 minute over medium heat.
 * 6) Add remaining ingredients; gradually bring mixture to a boil, stirring occasionally.
 * 7) Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary.
 * 8) Remove pan from heat.
 * 9) Preheat oven to 400°F.

Cornbread topping

 * 1) In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
 * 2) Make well in center of dry ingredients.
 * 3) Add water and oil to well and stir until blended.
 * 4) Let batter stand 2 minutes.

Assembly

 * 1) Pour batter over chili and spread evenly (it will be thin).
 * 2) Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes.
 * 3) Let stand at least 10 minutes before serving.