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Name: Spicy Bean and Biscuit Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 c Canned garbanzo beans;; 1 tb Chili powder, or to taste; 2 tb Tomato paste; 2 tb Miso, preferable red; 1 tb Honey; 2 c Onion chopped; 1/4 c Canned chilies; diced; 1 c Red and green bell pepper;; 2 tb Chilies; seeded and chopped; 12 oz Canned peeled tomatoes;; 1/3 c Corn, frozen; 2 c Canned pinto or adzuki; 1 1/2 ts Cumin; 1 1/2 c White wine or veg broth; 3 c Mushrooms; sliced; 2 tb Garlic; minced; Basic Biscuit Crust

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INGREDIENTS

1 c Canned garbanzo beans;
1 tb Chili powder, or to taste
2 tb Tomato paste
2 tb Miso, preferable red
Or
1 tb Honey
2 c Onion ; chopped
1/4 c Canned chilies; diced
1 c Red and green bell pepper;
2 tb Chilies; seeded and chopped
12 oz Canned peeled tomatoes;
1/3 c Corn, frozen
2 c Canned pinto or adzuki
1 1/2 ts Cumin
1 1/2 c White wine or veg broth
3 c Mushrooms; sliced
2 tb Garlic; minced
Basic Biscuit Crust

INSTRUCTIONS

Preheat oven to 300 degrees. Coat an 8- to 10-cup casserole dish with vegetable spray. In a large Dutch oven over medium-high heat, combine white wine or vegetable broth and honey; heat to simmering. Add onions; cook, stirring, 3 minutes. Add mushrooms,peppers, garlic, chilies and tomatoes; cook, stirring, 5 minutes. Add corn, beans,cumin and chili powder; simmer, uncovered, 5 minuts. Remove from heat. Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste and miso until sdissolved. Return liquid mixture to pot and stir until combined. Pour vegetable filling into casserole. Top with Basic Biscuit Crust. Do not seal edges. Bake 30 mintues. Cover with aluminum foil and bake 10 more minutes. Serves 8. Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carb; 8 mg chol; 333 mg sod; 7 g fiber; vegan Vegetarian Time, Nov 93/MM by DEEANNE

NOTES

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Spicy Bean and Biscuit Pot Pie

1 c Canned garbanzo beans;
1 tb Chili powder, or to taste
2 tb Tomato paste
2 tb Miso, preferable red
 Or
1 tb Honey
2 c Onion chopped
1/4 c Canned chilies; diced
1 c Red and green bell pepper;
2 tb Chilies; seeded and chopped
12 oz Canned peeled tomatoes;
1/3 c Corn, frozen
2 c Canned pinto or adzuki
1 1/2 ts Cumin
1 1/2 c White wine or veg broth
3 c Mushrooms; sliced
2 tb Garlic; minced
 Basic Biscuit Crust

Preheat oven to 300 degrees. Coat an 8- to 10-cup casserole dish with  vegetable spray.     In a large Dutch oven over medium-high heat, combine white wine or  vegetable broth and honey; heat to simmering. Add onions; cook, stirring, 3  minutes. Add mushrooms,peppers, garlic, chilies and tomatoes; cook,  stirring, 5 minutes. Add corn, beans,cumin and chili powder; simmer,  uncovered, 5 minuts. Remove from heat.     Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste and miso  until sdissolved. Return liquid mixture to pot and stir until combined.  Pour vegetable filling into casserole. Top with Basic Biscuit Crust.   Do not seal edges. Bake 30 mintues. Cover with aluminum foil and bake 10  more minutes. Serves 8.     Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carb; 8 mg chol; 333 mg  sod; 7 g fiber; vegan     Vegetarian Time, Nov 93/MM by DEEANNE

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 8 Servings

Calories: 28
Calories from Fat: 2 (7%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 98.7mg		3 %
Potassium 167.3mg		4 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 5.5g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 28

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