Chili Pot Pie

Author: Canadian Living

"This is a great way to dress up chili for company. "The chili can be made the day before and refrigerated, then the crusty cornmeal topping can be added just before baking," says Mabel. You can use a variety of canned beans: kidney, pinto, chickpeas.

  • Portion size 6 servings
  • Credits : ©


  • 1/2 lb lean ground beef
  • 1 onion chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 cup chopped sweet green pepper
  • 1/4 cup raisin
  • 2 cans beans
  • 1 can diced tomatoes undrained
  • 2 tablespoons chili powder
  • 1/4 teaspoon hot pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Cornmeal Crust:
  • 2/3 cups all-purpose flour
  • 1/3 cup cornmeal
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter softened
  • 1/4 cup shredded light Cheddar-style cheese (optional)
  • 1 egg
  • 1/2 cup skim milk
  • 1 teaspoon chopped fresh parsley


In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat. Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup (3 L) casserole.

Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese (if using). Beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.

Bake in 375°F (190°C) oven for about 25 minutes or until crust is golden brown.

Garnish with parsley.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Protein 19 g
  • Calories 360.0
  • Total fat 8 g
  • Total carbohydrate 55 g
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Chili Pot Pie