Chili Pie

Chili Pie: Fits the bill.

Requirement: Must be easy to make, and involve at least two cans from my overstuffed pantry.

Result: Delicious Chili Pie, ready in less than an hour.

Next time, I'll serve this with a dollop of Chipotle Remoulade. And maybe some red enchilada sauce. But for now, this fit the requirements perfectly.

And there's plenty left over for tomorrow, when I'll be busy packing for my trip.

Chili Pie

1 tablespoons canola oil
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 red bell pepper, chopped
1 zucchini (courgette), chopped in 1/2 inch pieces
1 cup corn kernels (frozen if fresh isn't available)
2 cups chopped tomatoes
2 cups black beans
2 green chiles, minced
1 teaspoon cumin
1 teaspoon (or to taste) dried chipotle pepper or chile powder
1/4 cup minced cilantro (coriander), if desired

Topping:
3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup soy milk (may not need this much)
1 tablespoon canola oil

Saute onion in oil over medium heat. After a few minutes (which time you can use to chop the remaining vegetables) add the garlic, celery, bell pepper and zucchini. Saute until the vegetables soften, about 5 minutes.

Add the corn, tomatoes, black beans, chiles and spices.

Stir and continue to cook until heated through. Add the cilantro (if desired)and remove from heat.

Pour into a casserole dish.

Mix the topping: Combine the dry ingredients. Pour in enough soy milk to make a wet mixture. Add the oil.

Drop by spoonfuls on top of the chili.

Bake in a 350F/180C oven for 25-30 minutes, or until the top is firm and golden brown.
Note: You can serve the chili as is with a bowl of rice and vegan cheeze.