Slow-Cooker Southwestern Pot Pie (Vegetarian)
photo by May I Have That Rec
- Ready In:
- 6hrs 30mins
- 2 tablespoons light olive oil, divided
- 1 teaspoon light olive oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup frozen corn kernels
- 3 cups cooked pinto beans (or 2 15.5-oz cans of pinto beans, drained)
- 1 jalapeno chile, minced (remove the seeds and white ribs for a milder "hot")
- 3⁄4 cup vegetable stock
- 1 tablespoon tamari or 1 tablespoon other soy sauce
- 2 tablespoons fresh cilantro, chopped
- salt and pepper
- 1⁄2 cup cornmeal
- 1⁄2 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup milk or 1/2 cup soymilk
- The beans can be prepared in the slow cooker! The night before you wish to make the pot pie, pick and rinse 1/2 lb of dry beans, put them in the slow cooker with water to cover plus one inch, and cook them on Low overnight. In the morning, the cooked beans are ready to drain and use in this (or any!) recipe.
- In a skillet over medium heat, saute the onion and carrot about 5 minutes, until softened.
- Lightly oil a 3 1/2 - 4 quart slow cooker with 1 tsp oil.
- Transfer the onions and carrot to the cooker, and add the bell pepper, garlic, corn, pinto beans, and chiles.
- Stir in the stock, tamari, and cilantro.
- Cool on Low for 5 hours.
- Add salt and pepper to taste.
- Make the topping: In a separate bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add the remaining 1 Tbsp oil and the milk (for vegan use the soy milk), and mix until just combined.
- Place the topping on top of the filling, turn the cooker up to High, and cook for 1 hour more.
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This was a huge hit! Made a few changes for personal preference...I used black bean and only half the amount, used a can of diced green chilies for the jalepeno and, probably, more carrot than the recipe called for because I used baby carrots (and it's hard to convert those!) I also added several dashed of cumin and a layer of shredded sharp cheddar cheese before I added the cornmeal topping. The only part I didn't care for was the topping so next time I'm going to double the mixture, add more cheese and use my favorite cornbread recipe instead of the cornmeal mix. Thanks for a new favorite!!
This was yummmmy and I'm sure it's awesome as it's shown, but like everyone else I made changes! Since I was making it to have for weekday lunches, I skipped the cornbread topping in case it didn't keep well. I added a couple more carrots, a couple more jalapenos, a can of chopped chilis and a can of diced tomatoes. I divided it out into lunch containers over a bed of rice. Thanks for sharing! i like finding vegetarian crockpot recipes that aren't chili!
RECIPE SUBMITTED BY
I'm a professor of physics and astronomy at a small liberal arts college. My husband is a good cook and a real dear about helping out with the cooking, but I don't surrender the kitchen too often, because I really love cooking, even after a long day—though I really appreciate recipes that are quick and easy. Aside from cooking, I also enjoy reading (mostly science fiction, though I try to keep my horizons broad) and board games, card games, and role-playing games.