We are generally carnivores in the Smockity family, but this is a hearty vegetarian dish my family of 10 loves. It is comforting and filling with just the right touch of spicy for a cool fall evening.
Sometimes we throw caution to the wind and add a pound of browned ground beef (as we did in the photo), but it is totally optional, because it is perfectly delicious without the meat.
Vegetarian (or not) Chili Pie
Yield – 6 servings
Preparation Time – 15 minutes
Cooking Time – 60 minutes
- 3 Tbsp. oil
- 1 tsp. minced garlic
- 1 large minced onion
- 3 large grated carrots
- 1 15 oz. can diced tomatoes
- 1 15 oz. can pinto beans, drained
- 1 15 oz. can tomato sauce
- 1 15 oz. can whole kernel corn, drained
- 3 tsp. paprika
- 1 tsp. ground cumin
- 3/4 tsp. chili powder
- 1/4 tsp. cayenne
- 1/2 tsp. salt
- Favorite cornbread recipe, topping
- Heat oil, garlic, onions, and carrots until soft.
- Add tomatoes, beans, tomato sauce, and corn. Mix well and stir in spices.
- Cover and simmer over medium heat until thoroughly heated, stirring occasionally.
- Mix cornbread batter.
- Place chili in deep casserole dish (or leave it in the dish used for simmering if it is oven proof).
- Spread cornbread batter over top. Bake at 375 for 30-45 minutes.
Connie is a homeschooling mama to 8 rowdy children, wife for 25 years to one hunky golf pro, writer of stories, wiper of noses. She strives to live a joy filled life in the noisiest house on the block and blogs regularly about life in a large family at Smockity Frocks. She can also be found on Twitter and on Facebook.