Show Subscription Form




Chili Potpies Recipe
Chili Potpies Recipe photo by Taste of Home

Chili Potpies Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4 servings

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

Nutritional Facts

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 lean meat, 1 fat.

Directions

  1. 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.
  2. 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).
  3. Coat four 10-oz. baking dishes with 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.
Originally published as Chili Potpies in Light & Tasty February/March 2006, p42

Nutritional Facts

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 lean meat, 1 fat.

Reviews for Chili Potpies

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 23, 2008

"This is very good. I cheated though and used low-fat Bisquick as a topping as well as adding mushrooms. I needed to continue to add water at intervals because the vegetables didn't cook quick enough with draining the tomatoes."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT