Recipes
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 Frontier Organic Baking Powder
2 tablespoons Frontier Organic Cane Sugar
1  egg
1/2 cup milk
Directions
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.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30 min

Servings: 8

From: 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.

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