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Black Bean Chili Pot Pie

The vegan cornbread topping on this spicy bean chili gives it just the right touch and may be used in other recipes, such as Beans and Franks Pot Pie (see recipe). Serve with guacamole and thinly sliced romaine lettuce dressed with a lime vinaigrette.

Ingredients: 

Ingredients: 

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1 tsp. unsweetened cocoa powder
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½ tsp. salt
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2 (19-oz.) cans cooked black beans, rinsed and drained
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1 ½ cups frozen corn
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1 ¼ cups vegetable broth
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1 cup canned crushed tomatoes
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1 Tbs. tomato paste
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1 tsp. dried oregano
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1 tsp. sugar
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¾ cup water
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2 Tbs. vegetable oil
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1 ½ tsp. dried coriander
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1 large onion, chopped (1 ½ cups)
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1 large green bell pepper, diced (1 ¾ cups)
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2 cloves garlic, minced
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1 Tbs. cumin
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1 Tbs. chili powder

Ingredient Set Name: 

Cornbread topping

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⅔ cup unbleached all-purpose flour
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½ cup fine yellow cornmeal
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1 ½ Tbs. sugar
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2 tsp. baking powder
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½ tsp. salt

Instructions: 

  1. In 4-quart Dutch oven or flameproof casserole, heat 1 1/2 tablespoons oil over medium heat. Add onion and pepper and cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. In small bowl, mix cumin, chili powder, coriander, cocoa and salt to taste.
  2. Add remaining 1/2 tablespoon oil and spice mixture to pot; stir 1 minute over medium heat. Add remaining ingredients; gradually bring mixture to a boil, stirring occasionally. Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary. Remove pan from heat.
  3. Preheat oven to 400F. Make topping: In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. Make well in center of dry ingredients. Add water and oil to well and stir until blended. Let batter stand 2 minutes. Pour batter over chili and spread evenly (it will be thin).
  4. Bake until topping is cooked through and chili is bubbly, 25 to 30 minutes. Let stand at least 10 minutes before serving.

Nutrition Information: 

Calories: 
383
Protein: 
16 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
62 g
Cholesterol: 
0 mg
Sodium: 
366 mg
Fiber: 
15 g
Sugar: 
0 g
Yield: 
Serves 8

Comments on this Recipe

I have made this pot pie multiple times and it is always a success (including at a potluck full of meat eaters). This pot pie ages nicely and can be re-warmed and eaten the next day. I only find it a bit challenging to spread the crust mixture evenly in a thin layer on the top of the chili because the chili mixture is not solid. But personally, I love the corn bread and dont mind having a thick layer of it on the top.

reduce the water portion of the cornbread to 2/3 cup and it works just fine!

The directions to this recipe are terrible!! The water and oil are with the ingredients for the chili, the spices are all over the place and the cornbread topping is so thin that it is a liquid that actually mixes in with the chili and becomes a cornbread chili rather than a topping. It was a very tasty chili though before I added the liquid so I think I will try it either alone next time or with a different topping that does not sink into the chili.

UGHHHHH! This recipe drove me crazy, didn't realize till too late that the ingredients are not in order (ingredients for corn bread are mixed in with chili). Granted I should have read it all the way through, but still frustrating. Tasted good though.