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Connie’s Vegetarian (or not) Chili Pie

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

Ingredients

  • 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

Directions

  • 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 [3]. She can also be found on Twitter [4] and on Facebook [5].