Chili Corn Pie

[Guest guest]

have you tried this recipe yet??---

greenlee wrote:

>

> * Exported from MasterCook *

>

> Chili Corn Pie

>

> Recipe By :The Vegetarian Slow Cooker, Joanna

> White

> Serving Size : 4 Preparation Time :0:00

> Categories : Main Dishes The

> Vegetarian Slow Cooker

>

>

> Amount Measure Ingredient -- Preparation

> Method

> -------- ------------

> --------------------------------

> 2 tablespoons vegetable oil

> 1 red bell pepper -- seeded &

> diced

> 1 green bell pepper -- seeded

> & diced

> 1 large stalk celery -- diced

> 1 teaspoon minced garlic

> 1 teaspoon hot or regular chili powder

> -- to taste

> 1 14 oz can chopped tomatoes with juice

> 1 11 oz can corn -- drained (or 2 cups

> frozen)

> 1 7 oz can kidney beans -- rinsed &

> drained

> 1/4 cup chopped fresh cilantro

> salt to taste

> 2/3 cup cornmeal

> 1 tablespoon flour

> 1/2 teaspoon salt

> 1 tablespoon baking powder

> 1 tablespoon sugar

> 1 large egg -- beaten

> 6 tablespoons milk

> 4 teaspoons vegetable oil

> 1 cup grated sharp cheddar cheese

>

> In a skillet on medium-high heat, heat oil and saute

> bell peppers and celery for several minutes, until

> vegetables become soft. Add garlic and cook for 1

> minute. Transfer to the slow cooker. Add chili

> powder, tomatoes, corn, kidney beans, and cilantro.

> Stir mixture, taste, and add salt if desired. Cover

> and cook on high heat for 3 hours.

>

> In a bowl, combine cornmeal, flour, salt, and sugar,

> and make a well in the center. Place egg, milk, and

> oil in well and incorporate into flour mixture until

> a smooth batter is formed. Drop dough onto bean and

> corn mixture, leaving a 1/2-inch space around the

> edge to allow steam to escape. Cover and cook for

> 30 minutes on high heat or until dough is cooked.

> Note: Do not lift the lid or the dough will become

> soggy.

>

> Sprinkle with cheese, cover, and cook for 5 to 10

> minutes to allow cheese to melt.

>

> Description:

> " This is a vegetarian chili loaded with beans and

> corn and covered

> with a cheesy cornmeal topping. "

> Source:

> " MC Formatted by Karen C. Greenlee "

> S(ISBN):

> " 1-55867-268-0 "

> Copyright:

> " 2001 "

>

> - - - - - - - -

> - - - - - - - - - - -

>

> Per Serving (excluding unknown items): 579 Calories;

> 24g Fat (36.7% calories from fat); 25g Protein; 69g

> Carbohydrate; 17g Dietary Fiber; 80mg Cholesterol;

> 875mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2

> Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat;

> 1/2 Other Carbohydrates.

>

> NOTES : If you wish to add more protein, add

> crumbled firm tofu. If you like your chili hot,

> increase the amount of chili powder or use a hotter

> variety of chili powder.

> Nutr. Assoc. : 0 0 0 0 0 2614 2689 0 0 0 0 0 0 0 0 0

> 0 0 0 20081

>

>

>

>

 

 

 

 

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[Guest guest]

Chili Corn Pie

Prep Time: 15 minutes

 

 

Ingredients

 

2 large corn muffins, crumbled (2-3/4 cups)

1 large egg white, lightly beaten

2 8-3/4-ounce pacakges frozen Stouffer's Chili(no meat) with Beans

1 cup coarsely shredded extra-sharp Cheddar cheese

1 to 2 tablespoons chopped pickled jalapeno peppers

2 tablespoons chopped fresh cilantro

Dairy sour cream, sliced green onions, and cilantro leaves, for garnish

 

Directions:

 

1. Arrange oven racks in upper and lower third of oven. Heat oven to 400

degree F.

2. Toss crumbled corn muffins with egg white in a medium bowl until crumbs

are evenly moistened. Press crumbs along bottom and up side of a 9-inch pie

plate, forming a crust with a 1/2-inch-thick edge. Bake crust on upper rack

10 to 11 minutes, until crisp and medium-brown.

3. Meanwhile, microwave Stouffer's Chili with Beans according to package

directions. Fill crust with hot chili, then top with cheese. Sprinkle with

jalapeno. Bake pie 5 to 6 minutes more on lower rack, until hot and cheese

has melted. Remove pie from oven and sprinkle with cilantro; let stand 5

minutes. Cut into wedges and serve with sour cream, green onions, and

cilantro, if desired. Makes 4 to 6 servings.

 

Nutritional facts per serving

 

calories: 385 , total fat: 17.5g , saturated fat: 8g , cholesterol: 75mg ,

sodium: 1017mg , carbohydrate: 39g , fiber: 4g , protein: 18g

 

 

 

 

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