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Upside-Down Chili Pie
Recipe By : Weight Watchers Magazine March 1996
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Legumes Casseroles
Tex-Mex Main Dishes
Amount Measure Ingredient -- Preparation Method
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2 teaspoons corn oil
1/2 teaspoon cumin
1/2 cup chopped onion
1 medium green bell pepper -- chopped
1 1/2 cups chopped tomatoes
8 ounces kidney beans -- cooked and drained
1 teaspoon chili powder
3/4 cup yellow cornmeal
1/2 teaspoon salt
Preheat oven to 375 oF. 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
t until fragrant, about 30 seconds (do not burn).
Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 mi
nutes. Stir in tomatoes, beans and chili powder; cook 5 minutes. Spread mixt
ure evenly into prepared pan and set aside. (May be done ahead up to this poin
t.)
To prepare cornmeal topping, bring 2 cups water to a boil. Gradually add cornm
eal 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 mi
nutes.
serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.
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