Chili Pot Pie
Vegetarian chili with a cornbread crust topping
2 cans (15-ounces each) kidney beans, drained
1 can (28-ounces) crushed tomatoes
1 package Simply Organic Vegetarian Chili Mix
1/2 cup yellow corn meal
1/2 cup all-purpose flour
1 teaspoon Frontier Organic Baking Powder
2 tablespoons Frontier Organic Cane Sugar
1/2 cup milk
1. Preheat oven to 350 degrees.
2. Heat a 9-inch oven-proof skillet over medium heat and add drained kidney beans and crushed tomatoes.
3. Stir in Chili Mix and reduce heat to simmer.
4. 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.
5. Bake for 25 minutes.
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
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As prepared, each serving contains 360 calories, 16g total fat, 35mg cholesterol, 460mg sodium, 67g total carbohydrate and 19g protein.