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Ingredients Jump to Instructions ↓

  1. 2 teaspoons corn oil

  2. 1/2 teaspoon cumin

  3. 1/2 cup chopped onion

  4. 1 medium green bell pepper -- chopped

  5. 1 1/2 cups chopped tomatoes

  6. 8 ounces kidney beans -- cooked and drained

  7. 1 teaspoon chili powder

  8. 3/4 cup yellow cornmeal

  9. 1/2 teaspoon salt Preheat oven to

  10. 375 oF. Spray

  11. 8 inch square pan with nonstick cooking spray. To prepare chili, place large nonstick skillet over medium-high heat

  12. 30 secondsAdd oil; heat

  13. 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,

  14. 4-5 mi nutes. Stir in tomatoes, beans and chili powder; cook

  15. 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

  16. 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.

Instructions Jump to Ingredients ↑

  1. serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.

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