Readers Digest Chili Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pie crust, frozen, ready-to-bake, 2 crust, single 9" (remove)Extra Virgin Olive Oil, 3 tbsp (remove)Jalapeno Peppers, 1 cup, sliced (remove)Onions, raw, 1.5 cup, chopped (remove)Garlic, 4 clove (remove)Cocoa, dry powder, unsweetened, .66 tbsp (remove)Chili powder, 1 tsp (remove)Cinnamon, ground, 1 tbsp (remove)*Coriander seed, 1 tsp (remove)*Cumin seed, 1 tsp (remove)Salt, .25 tsp (remove)Ground beef, lean, 16 oz (remove)Canned Tomatoes, 1 can (remove)Tomato Paste, 1 can (6 oz) (remove)Beans, black, 2 cup (remove)Yellow Sweet Corn, Canned, 1 can (12 oz) yields (remove)Sour Cream, reduced fat, 1 cup (remove)
Preheat the oven to 350 F. Heat oil in a 12 in skillet over moderate heat for 1 minute. Add the Jalapeno, mushrooms and saute, skirring occasionally until soft. Stir in the diced onions, diced garlic & other delivious vegies. Saute for at least 2 min. Stir in the cocoa, chili powder, cinnamon, coriander, cumin, and salt and saute for at least another minute. Add the beef and saute until browned. Stir in tomatoes, beans and corn. When warmed spoon the filling into the pie shell and bake, uncoverred, until bubling or pie crust is done. It took us ~40 minutes for us. Serve with dollops of sour cream on top of the pie and sprinkle with vegies. Serves 4 per pie. Makes two pies.
Serving Size: makes two (2) 9 inch pies, four servings each
Number of Servings: 8
Recipe submitted by SparkPeople user TRN003.
Serving Size: makes two (2) 9 inch pies, four servings each
Number of Servings: 8
Recipe submitted by SparkPeople user TRN003.
Nutritional Info Amount Per Serving
- Calories: 519.9
- Total Fat: 31.9 g
- Cholesterol: 54.3 mg
- Sodium: 588.5 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 7.5 g
- Protein: 18.7 g