1 teaspoon olive oil
1 cup chopped onion
1 (15-ounce) can light red kidney beans, rinsed and drained
1 teaspoon chili powder
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1 (14.5-ounce) can chili-style diced tomatoes
1 (4-ounce) can chopped green chilies
1 (8 1/2-ounce) package cornbread mix (such as Jiffy)
1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese
1/3 cup fat-free milk
2 large egg whites
Preheat oven to 350 degrees. Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add kidney beans and next 5 ingredients; cook 5 minutes. Remove from heat.
Combine cornbread mix and remaining 3 ingredients; stir until blended. Spoon batter over bean mixture. Bake at 350 degrees for 30 minutes. Cut into 4 equal wedges.
