Upside-Down Chili Pie
INGREDIENTS
  • Cooking Time: 35
  • Servings: 4
  • 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
DIRECTIONS
  1. Preheat oven to 375F.
  2. Spray 8 inch square pan with nonstick cooking spray.
  3. To prepare chili, place large nonstick skillet over medium-high heat 30 seconds.
  4. Add oil; heat 30 seconds more.
  5. 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.
  6. Stir in tomatoes, beans and chili powder; cook 5 minutes.
  7. Spread mixture evenly into prepared pan and set aside (may be done ahead up to this point.)
  8. To prepare cornmeal topping, bring 2 cups water to a boil.
  9. Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps.
  10. When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.
  11. Immediately spread mixture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.
RECIPE BACKSTORY
Serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.