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Chili Pie

Photo: Mark Weiss
Prep time 15 mins
Other time 25 mins
Yield

Makes 6 servings

Ingredients

  • 1 pound Italian sausage (sweet or hot), casings removed
  • 2 teaspoons chili powder
  • 1 14.5-ounce can diced tomatoes, drained
  • 2 15-ounce cans kidney beans, drained
  • 3/4 cup jarred salsa
  • 1 8 1/2-ounce box corn-bread mix (requires 1 egg and 1/3 cup milk)
  • 1 cup (4 ounces) shredded Cheddar

Nutrition Information

  • calcium 257 mg
  • calories 522
  • caloriesfromfat 0 %
  • carbohydrate 52 g
  • cholesterol 137 mg
  • fat 17 g
  • fiber 7 g
  • iron 4 mg
  • protein 28 mg
  • satfat 7 g
  • sodium 1652 mg

How to Make It

  1. Heat oven to 400° F.

    In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Add the chili powder and cook for 1 minute. Spoon off and discard any fat. Add the beans, tomatoes, and salsa and simmer for 3 minutes.

    Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.

    Transfer the chili mixture to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top. Bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.

Fake It, Don't Make It