Filling: Heat oil in a large pan or Dutch oven. Add onion, cumin and thyme and saute over moderately high heat for about 5 minutes, stirring frequently, until onions color a bit. Add lima beans and continue cooking over high heat another few minutes; add garlic, celery, bell pepper,cilantro stems and chili powder. Cook 3minutes, then add tomatoes and water; season with salt and pepper. Lower heat, cover pan and simmer 15 minutes. When beans are tender, add corn and stir in pureed chipotle. Turn off heat. Crust: Preheat oven to 375 degrees.Bring water to aboil. Add salt and pour in cornmeal in a steady stream, whisking constantly. Cook, stirring frequently at first, until cornmeal is cooked, about 30 minutes.Stir in ground chile or chili powder. Lightly oil a 9- by 13-inch baking dish and pour inabout 2/3 of the cornmeal mixture.Let set about 5 minutes to firm. Spoon vegetables over cornmeal mixture. If cornmeal is too thick to pour,thin with warm water. Set casserole on a tray and bake until bubbling, about 25 minutes. Per serving: 319 cal; 9 g prot; 6 g fat; 56 g carb; 0 chol; 957 mg sod; 12 g fiber; vegan. Vegetarian Times, Nov 93/MM by DEEANNE
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 76 (23%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 45.6mg||2 %|
|Potassium 297.9mg||8 %|
|Total Carbohydrate 59.4g||17 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 52.8g|
|Protein 7.7g||11 %|
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Calories per serving: 331
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