CHILI POTPIES

Chili Potpies image

Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (16 ounces) chili beans, undrained
1/4 cup tomato sauce
2 tablespoons chili powder
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted
3 to 4 tablespoons fat-free milk

Steps:

In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust. , In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration). , Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned.

Nutrition Facts : Calories 354 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 67g carbohydrate (14g sugars, Fiber 14g fiber), Protein 13g protein. Diabetic Exchanges