Cornbread Chili

1 large onion, chopped
2 cloves garlic, minced
2 (15-ounce) cans kidney beans, rinsed and drained
1 (18-ounce) jar marinara spaghetti sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 cup shredded low-fat cheddar cheese
1 (16-ounce) package corn muffin mix

Preheat oven to 400 degrees. In a large skillet, add onion and garlic and cook and stir for 2 minutes. Add beans, sauce and seasonings and stir well. Simmer uncovered on low heat for 20 minutes. Pour into a 13-by9-inch baking dish. Sprinkle cheese evenly on top. Prepare corn muffin mix according to package directions and spread over casserole. Bake 20 minutes or until cornbread is golden brown. Yields 8 servings.