Chili PotPies

1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
2 cans diced tomatoes, drained (14 ounces each)
1 can chili beans, undrained (16 ounces)
1/4 cup tomato sauce
2 Tablespoons chili poder
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 cup all purpse flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon butter, melted (i use i can't believe its not butter light)
3 to 4 Tablespoons fat free milk

In large sauce pan, saute onion and green pepper in oil until tender. Stir int he tomatoes, beans tomato sauce, chilki powder, brown sugar and cumin. Bring to boil. Reduce heat to low; heat, uncovered, while preparing cust.

In a small bowl, combine the four, cornmeal, baking powder, and salt. Stir in butter and enough milk to form a ball. On a lightly foured surface, roll dough into a 12 in. circle. Using an inverted 10 ounce baking dish as a guide, core four circles. cut out circles. Cut a small circle into the center of each pastry. Discard or reroll cutouts and use as decoration.

Coat four 10 ounce baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake for 13-17 minutes at 375 or until edges of crust ar lightly browned.

one pot pie = a serving.

Number of Servings: 4

Recipe submitted by SparkPeople user SEESKO.