Ingredients Jump to Instructions ↓

  1. 3/4 cup yellow cornmeal

  2. 2 3/4 cups cold water, divided

  3. 1/2 tsp. salt

  4. 448 g can dark-red kidney beans, drained

  5. 42 g cans chili with beans

  6. 1/4 cup dried minced onion

  7. 1 tsp. paprika

  8. 1/4 tsp. curry powder

  9. crushed corn chips

Instructions Jump to Ingredients ↑

  1. Heat 2 cups water to a boil in a large saucepan. Stir together cornmeal, 3/4 cup water and salt in a small bowl. Gradually add cornmeal mixture to boiling water, stirring continuously. Cook until mixture is thickened, stirring frequently. Cover and cook 10 minutes over low heat. Remove from heat and cool slightly. Pour into a greased 2 quart casserole dish, pushing mixture up sides to form a crust. Cover with wax paper and refrigerate 1 hour. Combine kidney beans, canned chili, onion paprika and curry powder in a large bowl. Spoon into the prepared cornmeal shell. Bake, covered, 30 minutes. Uncover and bake an additional 20 minutes until heated through. Garnish with crushed corn chips.


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