Black Bean Chili Pot Pie

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Black Bean Chili Pot Pie

 

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

2 19 oz. cans cooked black beans, 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

 

Cornbread Topping:

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 1/2 cups large onion, chopped

1 3/4 cups large green bell pepper, diced

2 garlic cloves, minced

1 tablespoon cumin

1 tablespoon chili powder

 

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. Serves 8.

 

 

 

 

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