This recipe was improvised from start to finish and I was quite pleased with the result. I added the honey at the last minute because it needed something sweet, and while I was growing up we always used to have honey on our cornbread with chili.

1 tablespoon olive oil
1 small onion
1 clove garlic
1 15-oz can black beans, not drained
1 14.5-oz can diced tomatoes
1 chipotle chili in adobo, minced
1 teaspoon cumin
1/2 teaspoon oregano
salt, to taste

1 1/3 cups water
1/2 cup cold water
1/2 cup cornmeal
1/4 tsp salt
1 – 2 tablespoons honey

Other optional toppings:
shredded cheese
sliced green onions
chopped cilantro

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic and cook, stirring occasionally, until translucent. Add beans, tomatoes, chili, cumin, and oregano and bring to a boil. Reduce heat to medium-low and simmer about 10-15 minutes. Salt to taste.

Meanwhile, in a small saucepan, bring 1 1/3 cups water to a boil. In a small bowl, combine 1/2 cup cold water, cornmeal, and salt. Pour slowly into boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low, cook and stir until thickened, 10-15 minutes. Stir in honey.

Makes about 4 servings.