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Chili Pot Pie

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30 min

Servings: 8

From: Our Test Kitchen

Other Soups & Chili
Other Vegetarian Main Dishes
Other Simply Organic Chili Mixes
Other Simply Organic Blends

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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
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
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.
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).
Featuring
Vegetarian Chili Seasoning Mix
Buy Now

Mix it with tofu, beans, rice and what-all you've got in the fridge. This mouth-watering Chili Mix combines red chilies with garlic, cumin and a pinch of cayenne to create a fabulous Vegetarian Chili. It really can be that easy.

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Nutrition Facts
As prepared, each serving contains 360 calories, 16g total fat, 35mg cholesterol, 460mg sodium, 67g total carbohydrate and 19g protein.
 

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