Veg Slow Cooker -- Chili Corn Pie

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* Exported from MasterCook *

 

Chili Corn Pie

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

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 "

 

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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