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1 c. chopped onion
1 c. chopped green pepper
1 can tomato soup
1 c. water
1/4 tsp. pepper
1 tsp. salt
1 tbsp. chili powder
1 can drained corn
1 can kidney beans
Olive oil
1 lb. hamburger or ground poultry (optional)

3/4 c. cornmeal
1 tbsp. flour
1 tbsp. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1 egg
1/3 c. milk
1 tbsp. oil

If using meat, brown and drain well. In small amount of olive oil, brown pepper sand onions. Add remaining ingredients and simmer for 15 minutes. Mix together "cornbread mixture: ingredients until well blended. Place "chili mixture" in greased 2 quart casserole.
Pour cornbread mixture on top. It will sink to bottom but will rise during baking. Bake, uncovered, in 425 degree oven for 20 to 25 minutes until cornbread is brown.