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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.

Ingredients

• 3 Tbsp. oil
• 1tsp. 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

Directions

1. Heat oil, garlic, onions, and carrots until soft.
2. Add tomatoes, beans, tomato sauce, and corn. Mix well and stir in spices.
3. Cover and simmer over medium heat until thoroughly heated, stirring occasionally.
4. Mix cornbread batter.
5. Place chili in deep casserole dish (or leave it in the dish used for simmering if it is oven proof).
6. Spread cornbread batter over top. Bake at 375 for 30-45 minutes.

A great Vegetarian (or not) Chili Pie!!!

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 ^[6]. She can also be found on Twitter ^[7] and on Facebook ^[8].