Filling:
2 Cloves garlic, minced
1 c Each chopped onions and
Green peppers
1/2 c Each chopped celery and
Carrots (I used a good dash
Celery
Seed instead of the celery)
1 10 oz pkg. frozen corn
Slightly thawed
2 c Mixed beans (pinto & kidney
Or whatever you have)
1 1/2 ts Each cumin and chili powder
1 ts Oregano
16 oz Tomato sauce
1 tb Cornstarch
———————–CORN BREAD CRUST TOPPING———————–
3/4 c + 2 tbsp yellow cornmeal
1/4 c + 2 tbsp flour (either white
Or wheat)
1 ts Baking powder
1 c Water
1 tb + 1 tsp oil
1 4oz can green chilies,
Drained
-ADDITIONAL TOPPINGS-
Vanilla yogurt or sour
Cream
Chopped tomatoes
Saute garlic, onion, green pepper, celery, and corn in a dollop of
vinegar for 10-15 minutes. Add more vinegar if necessary to keep from
sticking. Add the rest of the ingredients, stirring the cornstarch
into the tomato sauce first. Bring mixture to a boil and spoon into a
9X13 baking pan sprayed with Pam.
For the crust topping combine the cornmeal, flour and baking powder.
Mix well.
Combine water, oil and chilies and stir into dry mixture. Spoon onto
the filling. Bake uncovered 30 minutes at 350F.
After baking, top with low-fat vanillia yogurt dollops and chopped
tomato.
Enjoy.
Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1],
Oct. 1, 1994.
Yields
6 Servings