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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili. Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
2 teaspoons canola oil |
2 cans (14-1/2 ounces each) diced tomatoes, drained |
1 can (16 ounces) chili beans, undrained |
1/4 cup tomato sauce |
2 tablespoons chili powder |
1 teaspoon brown sugar |
1/2 teaspoon ground cumin |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 tablespoon butter, melted |
3 to 4 tablespoons fat-free milk |
Directions:
1. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust.
2. In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration).
3. Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned. Yield: 4 servings.
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