Cornbread Topped Southwest Pot Pie

This is an easy and tasty Meatless Monday recipe with a healthy dose of fiber! :) And best of all, it's a "pot pie" with a cornmeal crust that cooks right in the slow cooker. The original recipe called for cooking the onion, carrots, and peppers in a skillet before adding to the slow cooker, but I didn't do this and it turned out fine.

Cornbread Topped Southwest Pot Pie
Adapted from Fresh from the Vegetarian Slow Cooker

1 small onion, chopped
1 medium carrot, chopped
1/2 sweet bell pepper, chopped
28 oz can pinto beans, rinsed & drained (or 2 smaller cans)
1 cup frozen corn
4 oz can diced green chiles
1 tbsp soy sauce
1 tsp minced garlic
3/4 cup vegetable stock
1 tbsp minced fresh cilantro
2 tbsp olive oil
1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 cup plain soy milk (or fat free milk)

In a slow cooker, combine all ingredients except the oil, cornmeal, baking powder, baking soda, and milk. Cover and cook on low for about 6 hours or high for 3 hours. About an hour before serving, in a large bowl, stir together remaining ingredients, spoon over ingredients in the slow cooker and spread evenly. Cover, turn slow cooker to high, and cook about 30 minutes to 1 hour or until crust is done. Serves 4 with 1 1/2 tsp of your healthy oils per serving.