Chili Cornbread Pie!

1 T. olive oil
1 onion, chopped
3 cloves garlic, minced
2 T. tomato paste
1 t. cumin
1 t. oregano
1 t. chili powder
1 t. black pepper
15 oz. kidney beans, drained and rinsed
15 oz chili beans with jalepenos
15 oz fire roasted diced tomatoes
8 oz. diced green chiles
1 1/4 c. cornmeal
1 c. whole wheat flour
1 t. baking powder
3/4 t. baking soda
1 1/2 c. almond milk
1 egg
1 t. sugar
1 t. canola oil

Saute onion in olive oil in a large pot.  Add garlic, tomato paste, spices, beans, tomatoes, and chiles.  Simmer for 10 minutes, then transfer to an 8-inch baking dish.  Meanwhile, in a medium bowl, whisk cornmeal, flour, baking powder, baking soda, milk, egg, sugar, and oil.  Pour the cornmeal batter over the bean mixture and smooth with a spatula.  Bake at 350 degrees for 30 minutes, or until the top is browned.