Black Bean Chili Pot Pie - Vegan

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* Exported from MasterCook *

 

Black Bean Chili Pot Pie - Vegan

 

Recipe By :Vegetarian Times, 01-JAN-01 p. 54

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tsp. unsweetened cocoa powder

1/2 tsp. salt

2 cans cooked black beans -- (19-oz.) rinsed and drained

1 1/2 cups frozen corn

1 1/4 cups vegetable broth

1 cup canned crushed tomatoes

1 Tbs. tomato paste

1 tsp. dried oregano

1 tsp. sugar

Cornbread topping:

2/3 cup unbleached all-purpose flour

1/2 cup fine yellow cornmeal

1 1/2 Tbs. sugar

2 tsp. baking powder

1/2 tsp. salt

3/4 cup water

2 Tbs. vegetable oil

1 1/2 tsp. dried coriander

2 Tbs. vegetable oil

1 large onion -- chopped (1 1/2 cups)

1 large green bell pepper -- diced (1 3/4 cups)

2 cloves garlic -- minced

1 Tbs. cumin

1 Tbs. chili powder

 

 

 

1. In 4-quart Dutch oven or flameproof casserole, heat 1 1/2 tablespoons oil

over medium heat. Add onion and pepper and cook, stirring often, until softened,

about 8 minutes. Add garlic and cook, stirring, 1 minute. In small bowl, mix

cumin, chili powder, coriander, cocoa and salt to taste.

 

2. Add remaining 1/2 tablespoon oil and spice mixture to pot; stir 1 minute over

medium heat. Add remaining ingredients; gradually bring mixture to a boil,

stirring occasionally. Reduce heat and simmer 7 to 8 minutes, stirring

occasionally, adding more salt if necessary. Remove pan from heat.

 

3. Preheat oven to 400F. Make topping: In medium bowl, mix flour, cornmeal,

sugar, baking powder and salt. Make well in center of dry ingredients. Add water

and oil to well and stir until blended. Let batter stand 2 minutes. Pour batter

over chili and spread evenly (it will be thin).

 

4. Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes.

Let stand at least 10 minutes before serving.

 

PER serving: 383 CAL; 8 G TOTAL FAT (1 SAT. FAT); 62 G CARB.;16 G PROT; 0

MG CHOL; 366 MG SOD.; 15 G FIBER

 

 

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Per Serving (excluding unknown items): 210 Calories; 8g Fat (33.9%

calories from fat); 7g Protein; 30g Carbohydrate; 7g Dietary Fiber; trace

Cholesterol; 713mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;

1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : The vegan cornbread topping on this spicy bean chili gives it just

the right touch and may be used in other recipes.Serve with

guacamole and thinly sliced romaine lettuce dressed with a lime

vinaigrette.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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