Chili Pot Pie
Vegetarian chili with a cornbread crust topping
Ingredients
Chili:
2 cans (15 ounces each) kidney beans, drained
1 can (28 ounces) crushed tomatoes
1 package Simply Organic Vegetarian Chili Mix
1 can (28 ounces) crushed tomatoes
1 package Simply Organic Vegetarian Chili Mix
Corn bread topping:
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1 egg
1/2 cup milk
Directions
Preheat oven to 350 degrees.
Heat a 9-inch oven-proof skillet over medium heat and add drained kidney beans and crushed tomatoes.
Stir in Chili Mix and reduce heat to simmer.
Meanwhile, in a bowl, whisk together the dry ingredients for the cornbread topping. In a small separate bowl, whisk together the egg and milk. Mix the wet ingredients into the dry with a spoon until just combined. Spread the cornbread mix on top of the chili until one inch from the edge of the skillet.
Bake for 25 minutes.
Heat a 9-inch oven-proof skillet over medium heat and add drained kidney beans and crushed tomatoes.
Stir in Chili Mix and reduce heat to simmer.
Meanwhile, in a bowl, whisk together the dry ingredients for the cornbread topping. In a small separate bowl, whisk together the egg and milk. Mix the wet ingredients into the dry with a spoon until just combined. Spread the cornbread mix on top of the chili until one inch from the edge of the skillet.
Bake for 25 minutes.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 30 min
Servings: 8
From: Our Test Kitchen
Chef Suggestions
After 15 minutes in the oven, brush the top of the casserole with spicy honey butter (1 tablespoon melted butter, 1/2 teaspoon honey and a pinch of cayenne).
Nutrition Facts
As prepared, each serving contains 360 calories, 16g total fat, 35mg cholesterol, 460mg sodium, 67g total carbohydrate and 19g protein.