This is a great quarantine option since most of the ingredients are canned. The only things to chop are bell pepper, jalapeno, and onion. All three of those items can last pretty long. Always buy as unripe as possible, and using a pepper you bought 6 days ago should still be fine.
What I changed:
Used red bell pepper and jalapeno instead of green pepper
Used diced tomatoes without chilis
Used almond milk instead of cow milk
Used Bob's Red Mill egg replacer instead of a real egg
Source: Red Set Eat | Serves: 6 | Time: 40 min
1 tbsp canola oil
3/4 cup jalapeno and red #BellPepper, chopped
1/2 cup chopped yellow onion
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp smoked paprika
1 15-oz can #chickpeas, drained &rinsed
1-1 1/2 cups #tomato sauce
1 10-oz can diced #tomatoes, NOT drained
1 cup sweet kernel #corn
2/3 cup sliced green onions, divided
1 8.5-oz pkg corn muffin mix
1/3 cup almond milk
1 Bob's Red Mill egg replacer
Preheat oven to 400°F. Heat oil in large cast iron skillet or ovenproof skillet over medium-high heat. Add pepper and onion; cook 4 minutes or until tender, stirring occasionally. Stir in chili powder, cumin, oregano and paprika; cook 1 minute more or until fragrant.
Stir in beans, tomato sauce, undrained tomatoes, corn and 1/3 cup green onions. Bring to a boil. Reduce heat and simmer 5 minutes or until mixture has thickened slightly, stirring occasionally.
Meanwhile, stir together corn muffin mix, milk, remaining 1/3 cup green onions and egg in medium bowl. Pour and spread evenly over hot bean mixture. Cornbread mixture may not cover completely. Bake 15 minutes or until golden brown and set.