Chili Pie with Corn-Bread Topping

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 19%
  • Fat: 8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.6g
  • Carbohydrate: 60.2g
  • Fiber: 6.6g
  • Cholesterol: 27mg
  • Iron: 5.8mg
  • Sodium: 313mg
  • Calcium: 150mg

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 pound ground chuck
  • 1 cup no-salt-added whole kernel corn, drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 3/4 cup water
  • 1 (16-ounce) can pinto beans, drained
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
  • 1 (6-ounce) can tomato paste
  • 1 (4-ounce) can chopped green chiles, drained
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • 1 egg white, lightly beaten

Preparation

  1. Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside.
  2. Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400° for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.
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