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Upside-Down Chili Pie

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Serves 4 | Prep Time | Cook Time 35

Why I Love This Recipe

Serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.

Ingredients You'll Need

2 teaspoons corn oil
1/2 teaspoon cumin
1/2 cup chopped onion
1 medium green bell pepper -- chopped
1 1/2 cups chopped tomatoes
8 ounces kidney beans -- cooked and drained
1 teaspoon chili powder
3/4 cup yellow cornmeal
1/2 teaspoon salt


Preheat oven to 375F.

Spray 8 inch square pan with nonstick cooking spray.

To prepare chili, place large nonstick skillet over medium-high heat 30 seconds.

Add oil; heat 30 seconds more.

Add cumin and cook, stirring constantly, just until fragrant, about 30 seconds (do not burn). Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 minutes.

Stir in tomatoes, beans and chili powder; cook 5 minutes.

Spread mixture evenly into prepared pan and set aside (may be done ahead up to this point.)

To prepare cornmeal topping, bring 2 cups water to a boil.

Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps.

When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.

Immediately spread mixture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.

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