Tamale Pie with Chili Cornmeal Crust

*Cumin seed, 1 tbsp (remove)
Olive Oil, 1 tbsp (remove)
Onions, raw, 2 large (remove)
Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)
Celery, raw, 2 stalk, large (11"-12" long) (remove)
Chili powder, 1 tbsp (remove)
Oregano, ground, 1 tbsp (remove)
Salt, 1 tsp (remove)
Pepper, black, .5 tsp (remove)
Canned Tomatoes, 3 cup (remove)
Beans, red kidney, 3 cup (remove)
Vegetable Broth, 1 cup (remove)
Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
Yellow Cornmeal, 1 cup (remove)
*Flour, white, .5 cup (remove)
Baking Powder, 2 tsp (remove)
Pepper, black, .25 tsp (remove)
silk light soymilk, 1 serving (remove)
*Earth Balance Natural Buttery Spread, 2 tbsp (remove)
**Flax Seed Meal (ground flax), 1 tbsp (remove)
Water, tap, 2 fl oz (remove)
*Green Chili Peppers, canned, .5 cup (remove)
*Yves Veggie Ground Round - Original, 1.5 cup (remove)

Toast cumin in dry frying pan until fragrant then grind. Add onions carrots and celery and saute until
softened. Add spices and saute another minute. Add remaining chili ingredients, bring to a boil and transfer to slow cooker. Cook on high for 3 hours or on low for 6 or until vegies are done and chili is bubbling. Put slowcooker on high. Make topping and spread over chili. Put two teatowels folded in half over slowcooker to absorb moisture and put the lid on. Cook another hour or until risen and crusty.

Number of Servings: 6

Recipe submitted by SparkPeople user SMACG61.