Heat oven to 400°F. Spray 9 1/2-inch deep-dish pie pan or 2-quart casserole with nonstick cooking spray.
Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
Stir in all remaining chili ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan.
In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili.
Bake at 400°F. for 16 to 21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.