Black Bean Chili Pot Pie

By á-170456

Ingredients

• CORNBREAD TOPPING:
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 cans cooked black beans - (19 oz ea) rinsed, drained
• 1 1/2 cups frozen corn
• 1 1/4 cups vegetable broth
• 1 cup canned crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 2/3 cup unbleached all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup water
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons dried coriander
• 2 tablespoons vegetable oil
• 1 large onion chopped (1 1/2 cups)
• 1 large green bell pepper diced (1 3/4 cups)
• 2 garlic cloves minced
• 1 tablespoon cumin
• 1 tablespoon chili powder

Details

Servings 8

Preparation

Step 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.

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.

Preheat oven to 400 degrees.

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).

Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes. Let stand at least 10 minutes before serving.

This recipe yields 8 servings.

Per Serving: 383 Cal; 16g Prot; 8g Total Fat (1 Sat. Fat); 62g Carb.; 0mg Chol; 366mg Sod.; 15g Fiber.