2 cans vegetarian chili
1 package (1 1/8 oz.) Taco Seasoning, optional
1/2 cup water
1 can whole kernel corn, drained
1/2 c. chopped green pepper
1 can (1 lb.) chopped tomatoes
1 package (8 1/2 oz.) corn muffin mix
1 can (2.8 oz.) French Fried Onions
1/3 c. (1 oz.) grated Cheddar cheese

Mix together chili, taco seasoning, water, corn, green pepper, and tomatoes in 2-qt. casserole dish. 
Heat to boiling.  Prepare corn mix according to 
package directions, adding half the can of onions to the mixture.  Spoon mixture around outer edge of mixture in casserole.  Bake in preheated 400* oven for 20 minutes.  Top cornbread with cheese and remaining onions.  Bake 2 to 3 minutes longer.

Makes 6 servings

This recipe can be made vegan by substituting soy
cheese.  Also, you will have to find a corn muffin mix with no milk in its ingredients...and use water or soy milk instead of milk when mixing it -- and omit the egg called for on the box! 

 Vegetarian Recipes

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Background:  "Festival de las Flores," by Diego Rivera