Upside-Down Chili Pie
Submitted by foodfun
Vegetarian chili pie topped with a thick cornmeal crust, loaded with kidney beans, tomatoes, bell pepper, and cumin. A hearty, meat-free weeknight dinner baked in one pan.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
60 minFlip the script on chili night with this clever upside-down pie that puts a thick, creamy cornmeal topping over a spiced bean and vegetable base.
Kidney beans, chopped tomatoes, green bell pepper, and onion get seasoned with cumin and chili powder, then spread into a baking pan.
A quick-cooked cornmeal polenta goes right on top, and the whole thing bakes until the chili bubbles up around the edges.
No crust-rolling, no fuss, and completely meat-free.
Pro Tips
- Toast the cumin in oil for just 30 seconds until fragrant; burned cumin turns bitter fast
- Whisk the cornmeal into boiling water in a thin stream to avoid lumps
- The chili base can be made ahead and refrigerated; just top with fresh cornmeal before baking
- Add a handful of shredded cheddar between the chili and cornmeal layers for a melty surprise
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Spray 8 inch square pan with nonstick cooking spray.
To prepare chili, place large nonstick skillet over medium-high heat 30 seconds .
Add oil; heat 30 seconds more.
Add cumin and cook, stirring constantly, jus teaspoon until fragrant, about 30 seconds (do not burn).
Stir in onion and green bell pepper; cook, stirring often, until tender, 4 to 5 minutes.
Stir in tomatoes, beans and chili powder; cook 5 minutes.
Spread mixture evenly into prepared pan and set aside.
(May be done ahead up to this point)
To prepare cornmeal topping, bring 2 cups water to a boil.
Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps.
When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.
Immediately spread mix ture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.
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