Recipe: Upside-Down Chili Pie with Cornmeal Topping (no meat, Weight Watchers recipe)

UPSIDE-DOWN CHILI PIE

FOR THE CHILI:
2 teaspoons corn oil
1/2 teaspoon ground cumin
1/2 cup chopped onion
1 medium green bell pepper, chopped
1 1/2 cups chopped tomatoes
8 ounces dried kidney beans, cooked and drained (about 3 cups cooked beans)
1 teaspoon chili powder
FOR THE CORNMEAL TOPPING:
3/4 cup yellow cornmeal
1/2 teaspoon salt

Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick cooking spray.

TO PREPARE THE CHILI:
Place large nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook, stirring constantly, just until fragrant, about 30 seconds (do not burn).

Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 minutes.

Stir in tomatoes, beans and chili powder; cook 5 minutes.

Spread mixture evenly into prepared pan and set aside (may be done ahead up to this point and refrigerated - bring to room temperature before baking.)

TO PREPARE THE CORNMEAL TOPPING:
Bring 2 cups water to a boil. Gradually add cornmeal 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 cornmeal mixture evenly over chili in pan.

Bake in preheated 375 degree F oven until chili mixture bubbles, about 15 minutes.

Makes 4 servings

Each serving (a 4-inch square) provides: 1/2 fat, 1 1/2 vegetable, 1 protein, 1 1/2 bread.

Makes 4 servings
Source: Weight Watchers Magazine, March 1996