Tamale Pie

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 6 ounces

Ingredients

15 ounces Dark red kidney beans, canned
15 ounces Diced tomatoes with juice, canned
¼ cup Dark chili powder
1 cup Onions, medium dice
2 tablespoons Garlic, minced
1 cup Red bell pepper, diced
1 cup Green bell pepper, diced
4 cups Water
1 cup Steel cut oats
16 ounces Tomato paste

Cornbread
1 1/2 cups Cornmeal
1 cup
1 1/2 cups All-purpose flour
1 teaspoon Salt
1 tablespoon Baking powder
1 1/2 cups Soymilk
4 ounces Non-dairy margarine
4 ounces Vegetable oil
½ cup Egg-free mayonnaise

Preparation

1. Sauté onions, peppers, and garlic.
2. Add beans, tomatoes and chili powder.
3. Add water.
4. Bring to a boil, reduce heat to medium, add steel cut oats, and continue to cook for 20 minutes. Stir frequently.
5. Add tomato paste, stir, and taste to determine if more chili powder is needed.
6. Pour chili in ½ hotel pan, top with cornbread and bake at 350 degrees until done, about 20 minutes.

Cornbread
1. Blend all ingredients and pour over chili.
2. Bake in 350-degree oven for 15-20 minutes until golden brown.

Nutrition information

Calories: 489 Total Fat: 26g Saturated Fat: 4g Carbohydrate: 56g Protein: 11g Sodium: 993mg Vitamin A: 16% Vitamin C: 47% Calcium: 17% Iron: 30% Folic Acid: 40%