Adventist Kitchen--Vegetarian Chili Tamale Casserole

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* Exported from MasterCook *

 

Vegetarian Chili Tamale Casserole

 

Recipe By :Adventist Potluck Cookbook, Debby Shabo Wade

Serving Size : 20 Preparation Time :0:00

Categories : The Adventist Kitchen Series

 

Amount Measure Ingredient -- Preparation Method

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3 20 oz cans Natural Touch Spicy Chili

2 12 oz cans whole kernel corn -- drained

1 large green bell pepper -- chopped

2 tablespoons chili powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 cup ketchup

CRUST:

1 16 oz can Marie Callendar's Corn Bread Mix

1 1/2 cups water

 

In a large saucepan over medium-high heat, combine chili, corn, pepper,

seasonings, and ketchup. Cook until hot, stirring often.

 

Spray a 9x13-inch baking dish with vegetable spray. Pour chili mixture into

baking dish.

 

Prepare cornbread mix according to package directions. Drop by spoonfuls on top

of casserole. Mixture spreads, so do not try to cover the casserole completely.

Bake in a 400ºF oven for 25 to 30 minutes or until crust is golden brown.

 

S(ISBN):

" 0-8163-1701-1 "

Copyright:

" 1998, Pacific Press Publishing Association "

 

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Per Serving (excluding unknown items): 246 Calories; 5g Fat (16.4% calories from

fat); 18g Protein; 37g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 894mg

Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 1 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 5452 26006 0 0 0 0 0 0 2897 0