Black Bean Chili Pot Pie

Black Bean Chili Pot Pie Recipe from USA - Vegetarian Friendly!

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

The Black Bean Chili Pot Pie is a delightful fusion of classic chili and comforting pot pie. This recipe brings together the hearty, robust flavors of black beans and vegetables with a soft, savory cornbread topping, creating a dish that's both nourishing and satisfying. Perfect for chilly evenings or when you're in the mood for something that feels like a warm hug, this dish is sure to become a favorite in your recipe collection.

History

The concept of combining chili with a pot pie format is a relatively modern culinary innovation, drawing inspiration from traditional American and Mexican cuisines. Chili, with its origins deeply rooted in the American Southwest, and pot pie, a classic comfort food, come together in this recipe to create a dish that is both familiar and novel. This fusion reflects the evolving nature of contemporary cooking, where the blending of different culinary traditions leads to exciting and delicious new creations.

Ingredients

1 tsp unsweetened cocoa powder
0.5 tsp salt
2 (19 oz (539 g)) cans cooked black beans, rinsed and drained
1.5 cups frozen corn
1.25 cups vegetable broth
1 cup canned crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp sugar
1.5 tsp dried coriander
2 tbsp vegetable oil
1 large onion, chopped (1.5 cups)
1 large green bell pepper, diced (1.75 cups)
2 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder

Cornbread topping

0.67 cup unbleached all-purpose flour
0.5 cup fine yellow cornmeal
1.5 tbsp sugar
2 tsp baking powder
0.5 tsp salt
0.75 cup water
2 tbsp vegetable oil

How to prepare

In a 4 qt (3.78 liter) Dutch oven or flame-proof casserole, heat 1.5 tbsp of oil over medium heat.
Add onion and pepper and cook, stirring often, until softened, about 8 minutes.
Add garlic and cook, stirring, for 1 minute.
In a small bowl, mix cumin, chili powder, coriander, cocoa, and salt to taste.
Add the remaining 0.5 tbsp of oil and the spice mixture to the pot; stir for 1 minute over medium heat.
Add the remaining ingredients; gradually bring the mixture to a boil, stirring occasionally.
Reduce the heat and simmer for 7 to 8 minutes, stirring occasionally, adding more salt if necessary.
Remove the pan from the heat.
Preheat the oven to 400°F (204°C).

Cornbread topping

In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients.
Add water and oil to the well and stir until blended.
Let the batter stand for 2 minutes.

Assembly

Pour the batter over the chili and spread it evenly (it will be thin).
Bake until the topping is cooked through and the chili is bubbly, for 25 to 30 minutes.
Let it stand for at least 10 minutes before serving.

Variations

For a spicier kick, add diced jalapeños to the chili.
Swap out black beans for kidney beans or pinto beans for a different flavor profile.
Add shredded chicken or ground turkey for a non-vegetarian version.

Cooking Tips & Tricks

To ensure the best results for your Black Bean Chili Pot Pie, consider the following tips:

- For a richer flavor, consider sautéing the vegetables in a bit of olive oil before adding them to the chili.

- If you prefer a thicker chili base, you can mash some of the black beans before adding them to the pot.

- To prevent the cornbread topping from becoming soggy, make sure the chili is bubbling hot before you spread the batter over it.

- Letting the pot pie rest for at least 10 minutes after baking will help the flavors meld together and make it easier to serve.

Serving Suggestions

This dish is wonderfully filling on its own but can also be served with a side of green salad dressed with a light vinaigrette or some steamed green beans for added freshness and crunch.

Cooking Techniques

The key techniques in this recipe include sautéing the vegetables to bring out their flavors, simmering the chili to meld the spices and ingredients together, and baking the assembled pot pie to create a golden, crispy cornbread topping.

Ingredient Substitutions

If you don't have cornmeal, polenta can be used for the topping.

- Fresh tomatoes can replace canned crushed tomatoes if desired.

- Vegetable broth can be substituted with chicken broth for a non-vegetarian version.

Make Ahead Tips

The chili can be made ahead of time and stored in the refrigerator for up to two days or frozen for longer storage. Simply reheat the chili before adding the cornbread topping and baking.

Presentation Ideas

Serve the Black Bean Chili Pot Pie in individual ramekins for a personalized touch. Garnish with fresh cilantro leaves and a dollop of sour cream or Greek yogurt for added flavor and presentation.

Pairing Recommendations

A light, crisp beer or a glass of dry white wine pairs beautifully with the flavors of this dish. For a non-alcoholic option, consider a sparkling limeade or iced tea.

Storage and Reheating Instructions

Leftover Black Bean Chili Pot Pie can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through.

Nutrition Information

Calories per serving

A serving of Black Bean Chili Pot Pie contains approximately 350 calories, making it a satisfying yet moderate option for those monitoring their calorie intake.

Carbohydrates

This Black Bean Chili Pot Pie is a good source of carbohydrates, primarily from the black beans, corn, and cornmeal. Carbohydrates are essential for energy, and this dish provides a healthy balance of complex carbs. A single serving contains approximately 45 grams of carbohydrates.

Fats

The fats in this recipe come mainly from the vegetable oil used in both the chili and the cornbread topping. The total fat content per serving is around 10 grams, with a minimal amount of saturated fat, making this dish a heart-healthy option.

Proteins

Black beans are an excellent source of plant-based protein, making this dish particularly appealing for vegetarians and those looking to reduce their meat consumption. Each serving of the Black Bean Chili Pot Pie contains approximately 12 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the variety of vegetables and black beans. It provides vitamin C from the green bell peppers, iron and magnesium from the black beans, and other essential nutrients that support overall health.

Alergens

This recipe is free from most common allergens, including dairy, nuts, and eggs. However, those with gluten sensitivities should ensure that their cornmeal and vegetable broth are certified gluten-free.

Summary

Overall, the Black Bean Chili Pot Pie is a nutritious, balanced meal that provides a good mix of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. It's a hearty, comforting dish that doesn't compromise on nutrition.

Summary

The Black Bean Chili Pot Pie is a modern twist on classic comfort food, combining the hearty flavors of chili with a soft cornbread topping. It's a nutritious, satisfying dish that's perfect for any occasion, offering a balance of flavors and textures that will delight your taste buds. Whether you're a fan of traditional pot pies or looking for a new way to enjoy chili, this recipe is sure to become a staple in your culinary repertoire.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Black Bean Chili Pot Pie. It was a chilly autumn afternoon, and I was visiting my dear friend Margaret, who had recently returned from a trip to Mexico. She had brought back with her a collection of traditional Mexican recipes and ingredients, and she was eager to share them with me.

As we sat in her cozy kitchen, sipping on hot cups of tea, Margaret excitedly pulled out a worn and stained recipe card from her recipe box. She explained that it was a family recipe for Black Bean Chili Pot Pie that had been passed down through generations.

I watched with fascination as Margaret gathered the vibrant ingredients – black beans, diced tomatoes, bell peppers, onions, and a blend of spices – and began to prepare the chili filling. The aroma that filled the kitchen was intoxicating, a tantalizing blend of smoky spices and savory beans.

As the chili simmered on the stovetop, Margaret turned her attention to the pot pie crust. She showed me how to make a simple dough with flour, butter, and water, and how to roll it out into a perfect circle to top the pot pie.

Once the chili was ready, Margaret spooned it into a deep pie dish and covered it with the flaky crust. She brushed the top with a beaten egg and sprinkled it with a touch of sea salt before sliding it into the oven to bake.

As the pot pie baked, Margaret regaled me with stories of her time in Mexico, of the bustling markets filled with colorful produce and the warm, welcoming people she had met along the way. I could see the passion and love she had for the country reflected in her cooking, and I couldn't wait to taste the dish she had created.

When the pot pie emerged from the oven, golden and bubbling, the scent that filled the kitchen was even more enticing than before. Margaret carefully sliced into the pie, revealing the steaming black bean chili filling inside. We each took a bite, savoring the rich flavors and comforting warmth of the dish.

I knew in that moment that this recipe would become a treasured favorite in my own kitchen. I asked Margaret to write down the recipe for me, and she did so with a smile, passing on the tradition to me just as it had been passed on to her.

Since that day, I have made Black Bean Chili Pot Pie countless times, each time with a sense of gratitude for Margaret and the culinary journey she took me on that autumn afternoon. The dish never fails to bring back memories of that special day and the warmth and friendship that filled Margaret's kitchen.

As I sit down to enjoy a slice of pot pie now, I can't help but feel a connection to the past and to the generations of cooks who have lovingly prepared this dish before me. It is a recipe that has brought me joy and comfort, and one that I will continue to make and share with my own loved ones for years to come.