 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A little spicy for us that like a lot of flavor in our food. This is a great meatless meal. Our family likes it very much. Ingredients:
3 medium carrots, peeled and sliced |
2 celery ribs, chopped |
1 small onion, chopped |
3 teaspoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
2 tablespoons butter or 2 tablespoons margarine |
3 tablespoons all-purpose flour |
1/2 cup milk |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (4 ounce) can chopped green chilies |
1 (11 1/2 ounce) package refrigerated cornbread, twists |
Directions:
1. In a large skillet, sauté the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender.
2. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
3. Remove from the heat; add beans, corn, tomatoes and chilies.
4. Spoon into an ungreased 13x9x2-inch baking dish.
5. Separate cornbread twists; make a lattice crust over filling.
6. Bake, uncovered, at 350°F for 20-25 minutes or until cornbread is done.
|
|