Name: Home Recipes- Chili Pot Pie
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Salt; 28 oz Canned beans; 1/2 ts Salt; 1/4 c Cheddar cheese, shredded; 1 ts Baking Powder; 1/2 lb Lean ground beef; 1 c Celery, chopped; 1/2 c Sweet green pepper, chopped; 2 tb Chili powder; 1 ts Fresh parsley, chopped; 1/4 ts Hot pepper flakes; 2/3 c All-purpose flour; 1 c Carrot, chopped; 1 Onion chopped; 1/4 c Raisins; 1/2 ts Pepper; 1 tb Butter softened; 14 oz Canned tomatoes, diced; 1/2 c Skim milk; CORNMEAL CRUST; 1/3 c Cornmeal; 1 Egg

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INGREDIENTS

1/2 ts Salt
28 oz Canned beans
1/2 ts Salt
1/4 c Cheddar cheese, shredded
1 ts Baking Powder
1/2 lb Lean ground beef
1 c Celery, chopped
1/2 c Sweet green pepper, chopped
2 tb Chili powder
1 ts Fresh parsley, chopped
1/4 ts Hot pepper flakes
2/3 c All-purpose flour
1 c Carrot, chopped
1 Onion ; chopped
1/4 c Raisins
1/2 ts Pepper
1 tb Butter ; softened
14 oz Canned tomatoes, diced
1/2 c Skim milk
CORNMEAL CRUST
1/3 c Cornmeal
1 Egg

Servings

INSTRUCTIONS

In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat. Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole. Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley. Bake in 375F 190C oven for about 25 minutes or until crust is golden brown. Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate [-=PAM=-] PA_Meadows@msn.com

NOTES

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Home Recipes- Chili Pot Pie

1/2 ts Salt 
28 oz Canned beans 
1/2 ts Salt 
1/4 c Cheddar cheese, shredded 
1 ts Baking Powder 
1/2 lb Lean ground beef 
1 c Celery, chopped 
1/2 c Sweet green pepper, chopped 
2 tb Chili powder 
1 ts Fresh parsley, chopped 
1/4 ts Hot pepper flakes 
2/3 c All-purpose flour 
1 c Carrot, chopped 
1  Onion chopped
1/4 c Raisins 
1/2 ts Pepper 
1 tb Butter softened
14 oz Canned tomatoes, diced 
1/2 c Skim milk 
  CORNMEAL CRUST 
1/3 c Cornmeal 
1  Egg

In large nonstick skillet or saucepan, brown beef over medium-high heat,  breaking up with back of spoon, about 8 minutes. Drain off fat.    Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes.    Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer  for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup  casserole.    Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder  and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg  with milk and stir into flour mixture just until blended. Spread evenly  over chili. Sprinkle with parsley.    Bake in 375F 190C oven for about 25 minutes or until crust is golden brown.    Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong,  Yellowknife, Northwest Territories, Canada    Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate      [-=PAM=-] PA_Meadows@msn.com

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Nutrition

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Serving Size: 1 Serving (530g)
Recipe Makes: 4 Servings

Calories: 345
Calories from Fat: 99 (29%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.9g
Cholesterol 98.6mg		30 %
Sodium 508.4mg		18 %
Potassium 657.8mg		17 %
Total Carbohydrate 44.5g		13 %
	Dietary Fiber 4g	16 %
	Sugars, other 40.5g
Protein 19.1g		27 %
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Calories per serving: 345

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