Upside-down chili pie

 
                           Upside-Down Chili Pie
 
 Recipe By     : Weight Watchers Magazine March 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Legumes                  Casseroles
                 Tex-Mex                          Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     corn oil
      1/2  teaspoon      cumin
      1/2  cup           chopped onion
    1      medium        green bell pepper -- chopped
    1 1/2  cups          chopped tomatoes
    8      ounces        kidney beans -- cooked and drained
    1      teaspoon      chili powder
      3/4  cup           yellow cornmeal
      1/2  teaspoon      salt
 
 Preheat oven to 375 oF.  Spray 8 inch square pan with nonstick cooking spray.
 
 To prepare chili, place large nonstick skillet over medium-high heat 30 seconds
 .  Add oil; heat 30 seconds more.  Add cumin and cook, stirring constantly, jus
 t until fragrant, about 30 seconds (do not burn).
 
 Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 mi
 nutes.  Stir in tomatoes,  beans and chili powder; cook 5 minutes.  Spread mixt
 ure evenly into prepared pan and set aside.  (May be done ahead up to this poin
 t.)
 
 To prepare cornmeal topping, bring 2 cups water to a boil.  Gradually add cornm
 eal in a thin stream, whisking constantly to prevent lumps.  When all cornmeal 
 is added, stir in salt; continue cooking, whisking constantly, until thickened 
 to the consistency of mashed potatoes, about 3 minutes.  Immediately spread mix
 ture evenly over chili in pan and bake until chili mixture bubbles, about 15 mi
 nutes.
 
 serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.
 
 
 
                    - - - - - - - - - - - - - - - - - -