Chili and Corn Bread

This idea came about because of some items in the fridge we needed to use up. About half a can of black beans left from our New Year's brunch; half a bell pepper left from the veggie patties; plus most of a can of diced tomatoes left from I'm not sure when. I threw the chili together without a recipe, but it went someting like this: Saute diced onion, bell pepper, carrot, and a few sliced mushrooms in oil, add garlic, chili powder, cumin, and oregano, add tomatoes and black beans, plus a can of kidney beans and some frozen corn.

Before I did that, I put in the oven the Basic Vegan Skillet Corn Bread from Peter Berley's The Modern Vegetarian Kitchen.