Readers Digest Chili Pie


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Readers Digest Chili Pie calories by ingredient


Introduction

Taken from a 1991 Readers Digest cookbook and cooked with liberties taken including not using the origional pie crust. Super filling and super delicious, especially with the additional spice we added in. Taken from a 1991 Readers Digest cookbook and cooked with liberties taken including not using the origional pie crust. Super filling and super delicious, especially with the additional spice we added in.
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)

Tips

Plenty of room for improve here. We are considering pre-baking the pie crust next round to make it a bit soupier rather than baked out like we did at 40 min.


Directions

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.

Member Ratings For This Recipe


  • no profile photo

    Incredible!
    Spicey and filling. Loved every second. - 7/20/12