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Vegetarian Chili Pie with Monterey Jack Cheese and Corn Bread Crust
Posted By Sara Moulton On March 27, 2012 @ 3:43 pm In Entrees,Featured Recipe,Recipes | No Comments
Vegetable chili, like any stewed dish, is even better the day after you make it, when all the flavorings have had a chance to sink in. Of course, it’s also fine if you eat it the same day you make it. But whenever you make it, make a double batch and freeze the second half for another meal. Top it with the cheese and the cornmeal batter right before you pop it into the oven.
Serves 6 to 8
Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium high heat. Add the mushrooms and cook, stirring often, until the liquid they give off has evaporated and they start to brown, about 10 minutes. Season with salt and pepper.
Add the mushrooms to the soup pot and stir well. Pour chili into a 9-inch deep-dish pie plate and cool to room temperature. Sprinkle the cheese on top.
For the topping, [preheat the oven to 375F. Stir the flour, cornmeal, sugar, baking powder, and salt in a large bowl until well blended. Beat the milk with the egg and oil in a small bowl with a fork. Pour into the dry ingredients, add the corn and stir briefly until the mixture forms a soft batter. Pour over the chili, spread evenly, and place on a baking sheet to avoid spillovers. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool for 10 minutes before serving.
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