Mexican Chili Bean Pie with Corn Bread Crust
- Prep time: 40 minutes
- Calories: 534
- 1 Brown Onion
- 1 Green Capsicum (small)
- 1 Sweet Corn Cob
- 2 Teaspoons of YPI Chili Spice Mix
- 1 400 Gram Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
- 2 Teaspoons of Vege Stock Concentrate
- 1 400 Gram Pack of Mixed Beans
- 0.66 Cups of Fine Polenta & SR Flour
- 0.25 Cups of Tasty Cheese (grated)
- 1 75 Gram Pack of Mixed Lettuce
- 40 Grams of Butter (pantry)
- 1 Egg (pantry)
- 1 Tablespoons of Milk (pantry)
Prepare Ingredients:Preheat oven to 220°C. Wash the fresh produce. Remove and discard the husk and silks of the corn. Cut off the corn kernels; discarding the cobs. Medium dice onion and capsicum. Drain and rinse the mixed beans.
Start Mexican Chili:Heat oil in a large pot over a medium-high heat; cook onion and capsicum, stirring occasionally, for about 4 minutes. Add spice mix (add as much as desired, depending on how spicy you'd like the dish to be), cook, stirring for about 1 minute or until fragrant. Add tomatoes, vege stock concentrate, about ½ cup water and the mixed beans; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce has thickened slightly. Taste and season as required.
Prepare Corn Bread:In the meantime, place flour and polenta in a bowl and rub in butter (using your fingertips). Stir in egg, cheese, half the corn and enough milk to make a soft, sticky dough. Season with salt to taste.
Bake Pie:Spoon bean mixture into a medium oven proof dish. (Note: Don’t forget that the corn bread will rise, so use a baking dish that will allow for that). Drop tablespoons of corn bread mixture onto the top of the bean mixture; top with remaining corn. Bake, uncover, for 15-18 minutes or until browned.
You Plate It:Divide chili bean pie and corn bread between plates. Serve with mixed lettuce alongside. Enjoy!