Difference between revisions of "Black Bean Chili Pot Pie"

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m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
m (Text replace - "Directions" to "Procedures")
 
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* 2 tbsp [[vegetable oil]]
 
* 2 tbsp [[vegetable oil]]
  
== Directions ==
+
== Procedures ==
 
# In 4-quart dutch oven or flame-proof casserole, heat 1½ tablespoons [[oil]] over medium heat.
 
# In 4-quart dutch oven or flame-proof casserole, heat 1½ tablespoons [[oil]] over medium heat.
 
# Add [[onion]] and [[pepper]] and cook, stirring often, until softened, about 8 minutes.
 
# Add [[onion]] and [[pepper]] and cook, stirring often, until softened, about 8 minutes.

Latest revision as of 09:03, 14 July 2012

Ingredients

Cornbread topping

Procedures

  1. In 4-quart dutch oven or flame-proof casserole, heat 1½ tablespoons oil over medium heat.
  2. Add onion and pepper and cook, stirring often, until softened, about 8 minutes.
  3. Add garlic and cook, stirring, 1 minute.
  4. In small bowl, mix cumin, chili powder, coriander, cocoa and salt to taste.
  5. Add remaining ½ tablespoon oil and spice mixture to pot; stir 1 minute over medium heat.
  6. Add remaining ingredients; gradually bring mixture to a boil, stirring occasionally.
  7. Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary.
  8. Remove pan from heat.
  9. Preheat oven to 400°F.

Cornbread topping

  1. In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
  2. Make well in center of dry ingredients.
  3. Add water and oil to well and stir until blended.
  4. Let batter stand 2 minutes.

Assembly

  1. Pour batter over chili and spread evenly (it will be thin).
  2. Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes.
  3. Let stand at least 10 minutes before serving.