Great eye appeal – and great taste as well.
Heat the oil in a large, heavy skillet. Add the cumin seeds and saute until lightly browned, about 1 minute. Add the bell peppers, jalapeno, celery, thyme, and chili powder. Cover and let stand for 3 to 4 minutes. Stir in the tomatoes, beans, and tomato paste. Cover and simmer for about 20 minutes. Add the corn and cook for another 5 minutes. Stir in the cilantro. Add salt and pepper to taste. Spoon into a 2-quart casserole.
Preheat the oven to 400 degrees F. See below.
In a large bowl, mix together the cornmeal, flour, baking powder, and salt. In a separate bowl, mix together the water, milk, egg substitute, oil, honey, and cilantro. Add to the dry ingredients and mix well. Spoon the batter over the chili, spreading to the edges of the dish. Sprinkle the olives and cheese over the batter.
Bake for 18 to 25 minutes, until the corn bread is golden. Let stand for 10 minutes before serving.