Chipotle Black Bean Chili Pie |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cooking Light's Superfast Suppers. Uses a portion of Chipotle Black Bean Chili. Ingredients:
1 cup chopped zucchini |
14 1/2 ounces no-salt-added diced tomatoes, drained |
15 1/4 ounces no-salt-added corn, drained |
1/2 teaspoon salt |
2 cups chipotle black bean chili (from chipotle black bean chili) |
6 ounces buttermilk cornbread mix |
2/3 cup water |
Directions:
1. Preheat oven to 450 degrees.
2. Spray an 8 inch square baking dish with cooking spray and set aside.
3. OR prepare the whole recipe in a cast iron skillet.
4. Spray a skillet with cooking spray and heat over high heat.
5. Saute the zucchini for about 2 minutes then add the tomatoes, corn, salt and chipotle chili.
6. Cook and stir until heated. About 2 minutes. If using baking dish, pour chilie mixture into the dish and set aside.
7. If using cast iron skillet, turn off heat.
8. In a medium bowl, dump in the cornbread mix. Add 2/3 cup water and stir to combine.
9. Spread this over the chili mixture in the pan.
10. Bake in top rack of oven for 15 minutes or until cornbread is golden brown.
11. Serve and enjoy.
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