Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili.
INGREDIENTS
* 1 medium onion, chopped * 1 medium green pepper, chopped * 2 teaspoons canola oil * 2 cans (14-1/2 ounces each) diced tomatoes, drained * 1 can (16 ounces) chili beans, undrained * 1/4 cup tomato sauce * 2 tablespoons chili powder * 1 teaspoon brown sugar * 1/2 teaspoon ground cumin * 1/2 cup all-purpose flour * 1/2 cup cornmeal * 1/2 teaspoon baking powder * 1/4 teaspoon salt * 1 tablespoon butter, melted * 3 to 4 tablespoons fat-free milk
SERVINGS 4 CATEGORY Lower Fat METHOD Baked PREP 20 min. COOK 15 min. TOTAL 35 min.
DIRECTIONS
In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust. In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration). Coat four 10-oz. baking dishes with nonstick cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned. Yield: 4 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1 potpie equals 354 calories, 7 g fat (3 g saturated fat), 8 mg cholesterol, 930 mg sodium, 67 g carbohydrate, 14 g fiber, 13 g protein. Diabetic Exchanges: 3 starch, 3 vegetable, 1 very lean meat, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
