Summer time is in full swing and chili cook-offs  are filling up hungry tummies everywhere. Award winning or not, chili is also a great way to sneak those veggies right by picky eaters. You can easily add 1/3 cup of finely diced veggies (beans, broccoli, etc) to this chili pie recipe and smile as they ask for a second serving!

Here is a great kids recipe that combines all the goodness of summer baked under a delicious cornbread crust.

Ingredients:

Filling:

  • 1 pound lean ground beef or turkey
  • 2 garlic cloves, crushed
  • 1/3 cup chopped red bell or yellow pepper
  • 1 small can of sweet corn
  • 2 cups canned crushed tomatoes
  • 2 1/2 cups canned pink or red kidney beans, rinsed and well drained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • Salt and pepper to taste

Cornbread top:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled and thinly sliced
  • 1/4 cup ice water

Method:

  • Brown meat, garlic and bell pepper in the oil in a large skillet over medium heat.
  • Add  tomatoes and seasonings and continue to cook for 5 min or until the mixture has thickened slightly.
  • Reduce the heat to low, add the drained beans, and cook for 5 more minutes, stirring frequently.
  • Spoon the mixture into a 1 1/2-quart casserole or baking dish and let it cool while you prepare the crust.
  • Heat oven to 400. Sift  flour, cornmeal, and salt together into a medium bowl.
  • Cut in the butter until crumbly. Add water and mix lightly until blended.
  • On a floured surface, roll it out into a round shape until it’s about 1/4 inch thick and slightly larger than your dish.
  • Place the rolled-out dough on top of the dish, trim the edges, leaving a 1/2-inch overhang, turn them under, and press down edges with a fork.
  • Cut large slits into the crust for venting.
  • Bake for 30 minutes until browned.