Black Bean Chili Pot Pie Recipe

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Servings: 8

Ingredients

Cost per serving $1.23 view details
  • 1 tsp unsweetened cocoa pwdr
  • 1/2 tsp salt
  • 2 can cooked black beans - (19 ounce ea) rinsed, liquid removed
  • 1 1/2 c. frzn corn
  • 1 1/4 c. vegetable broth
  • 1 c. canned crushed tomatoes
  • 1 Tbsp. tomato paste
  • 1 tsp dry oregano
  • 1 tsp sugar
  • 2/3 c. unbleached all-purpose flour
  • 1/2 c. fine yellow cornmeal
  • 1 1/2 Tbsp. sugar
  • 2 tsp baking pwdr
  • 1/2 tsp salt
  • 3/4 c. water
  • 2 Tbsp. vegetable oil
  • 1 1/2 tsp dry coriander
  • 2 Tbsp. vegetable oil
  • 1 lrg onion minced (1 1/2 c.)
  • 1 lrg green bell pepper diced (1 3/4 c.)
  • 2 x garlic cloves chopped
  • 1 Tbsp. cumin
  • 1 Tbsp. chili pwdr

Directions

  1. In 4-qt Dutch oven or possibly flameproof casserole, heat 1 1/2 Tbsp. oil over medium heat. Add in onion and pepper and cook, stirring often, till softened, about 8 min. Add in garlic and cook, stirring, 1 minute. In small bowl, mix cumin, chili pwdr, coriander, cocoa and salt to taste.
  2. Add in remaining 1/2 Tbsp. oil and spice mix to pot; stir 1 minute over medium heat. Add in remaining ingredients; gradually bring mix to a boil, stirring occasionally. Reduce heat and simmer 7 to 8 min, stirring occasionally, adding more salt if necessary. Remove pan from heat.
  3. Preheat oven to 400 degrees.
  4. Make topping: In medium bowl, mix flour, cornmeal, sugar, baking pwdr and salt. Make well in center of dry ingredients. Add in water and oil to well and stir till blended. Let batter stand 2 min. Pour batter over chili and spread proportionately (it will be thin).
  5. Bake till topping is cooked through and chili is bubbly, 25 to 30 min. Let stand at least 10 min before serving.
  6. This recipe yields 8 servings.
  7. Comments: The vegan cornbread topping on this spicy bean chili gives it just the right touch and may be used in other recipes, such as Beans And Franks Pot Pie (see recipe). Serve with guacamole and thinly sliced romaine lettuce dressed with a lime vinaigrette.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 275g
Recipe makes 8 servings
Calories 510  
Calories from Fat 80 16%
Total Fat 9.13g 11%
Saturated Fat 0.99g 4%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 827mg 34%
Potassium 1631mg 47%
Total Carbs 87.51g 23%
Dietary Fiber 16.9g 56%
Sugars 7.42g 5%
Protein 23.5g 38%
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