Prep 15 mins
Cook 20 mins
A great one dish dinner with lots of flavor. Serve with a salad, corn chips and salsa . . . dinner in minutes! I've even used left-over Where's the Beef ? (Vegetarian Black Bean Chili) as the filling and it turned out great!
- 1 poblano pepper, chopped (about 3/4 cup)
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 14.79 ml cooking oil
- 425.24 g can kidney beans (drained and slightly mashed)
- 425.24 g can pinto beans (drained and slightly mashed)
- 170.09 g can V8 vegetable juice
- 14.79 ml chipotle chile in adobo, chopped & seeded (canned)
- 59.14 ml snipped cilantro
- 4.92 ml chili powder
- 4.92 ml cumin
- 118.29 ml yellow cornmeal
- 118.29 ml whole wheat flour
- 4.92 ml baking soda
- 1.23 ml salt
- 1 egg
- 118.29 ml buttermilk
- 113.39 g canchopped green chili peppers
- 29.58 ml cooking oil
- 118.29 ml cheddar cheese (grated)
- Grease a 10-inch quiche dish or a 2 quart baking dish; set aside.
- In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown.
- Stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro.
- Heat through.
- Spoon the bean mixture into prepared baking dish.
- In a medium bowl stir together the cornmeal,.
- flour, baking soda and salt.
- Combine eggs, buttermilk, green chilis, and 2 tablespoons oil.
- Add to cornmeal mixture evenly over the top of the bean mixture.
- Bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.
The vegetarian bean base of this pie was awesome. Great flavor and spicy. Just alone, it would make a really great bean chili. However, I found the cornbread-like crust a little too dry. Maybe next time I will either cut down on the ww flour or maybe just top the pie with a cheesy polenta spread (and include the canned green chili.) But all in all, great recipe. Thanks!