Chili Pot Pie
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Chili Pot Pie Recipe

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A hearty filling of black beans, kidney beans, and chili beans, all simmered to perfection with fire-roasted tomatoes, enveloped in a flaky, golden crust that’s begging to be cracked open. This isn’t just dinner; it’s a fiesta in a dish, where every bite takes you on a journey to flavor town, with a ticket that promises rich, robust tastes and a comforting embrace of warmth. Whether it’s a chilly evening or you’re simply craving something that warms the soul, these Chili Pot Pies are your culinary companion, ready to spice up your mealtime with a twist that’s as daring as it is delicious.

Chili Pot Pies

Yield: 4 servings
Prep Time: 15 min
Cook time: 1 hour and 55 min
Bake Time: 45 min
Total TIme: 2 hours and 55 min

Ingredients:
15 oz can of black beans
15 oz can of kidney beans
15 oz can of chili beans
14.5 oz can of fire-roasted tomatoes
1.25 oz package of chili mix
15 oz box of cornbread mix

Chili Pot Pie

Directions:

In a large pot or Dutch oven add the cans of beans, can of tomatoes, and chili seasoning mix.

Stir to combine.

Cook over low to medium heat for 1 1⁄2 hours.

Raise the heat to high for 15-25 minutes stirring often.

Turn off the heat and set to the side.

Chili Pot Pie

In a large bowl mix the cornbread mixture as directed.

Place the large ramekins or small baking bowls on a baking tray lined with a silicone mat.

Add the chili to the bowls filling it only 3⁄4 of the way full.

Use a large ice cream/cookie scoop and scoop the cornbread batter on top of the chili to the top.

Evenly spread the cornbread mixture over the chili.

Chili Pot Pie

Preheat your oven to 375 degrees

Bake in the oven for 30-45 minutes.

Insert a toothpick into the center of the cornbread to verify it is fully cooked.

If the toothpick comes out clean it is done, if not bake for another 5 minutes.

Garnish and serve

Whether served on a quiet, frosty evening or shared with friends as the centerpiece of a cozy gathering, these chili pot pies prove that with the right mix of ingredients and a dash of love, even the simplest meals can transform into memorable feasts. So, here’s to the magic of turning everyday ingredients into extraordinary experiences, one pot pie at a time.

Chili Pot Pie

Chili Pot Pie

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 55 minutes
Bake Time: 45 minutes
Total Time: 2 hours 55 minutes

Ingredients

  • 15 oz can of black beans
  • 15 oz can of kidney beans
  • 15 oz can of chili beans
  • 14.5 oz can of fire roasted tomatoes
  • 1.25 oz package of chili mix
  • 15 oz box of cornbread mix

Instructions

    In a large pot or dutch oven add the cans of beans, can of tomatoes, and chili seasoning mix.

    Stir to combine.

    Cook over low to medium heat for 1 1⁄2 hours.

    Raise the heat to high for 15-25 minutes stirring often.

    Turn off the heat and set to the side.

    In a large bowl mix the corn bread mixture as directed.

    Place the large ramekins or small baking bowls on a baking tray lined with a silicone mat.

    Add the chili to the bowls filling it only 3⁄4 of the way full.

    Use a large ice cream / cookie scoop and scoop the cornbread batter on top of the chili to the top.

    Evenly spread the cornbread mixture over the chili.

    Preheat your oven to 375 degrees

    Bake in the oven for 30-45 minutes.

    Insert a toothpick into the center of the cornbread to verify it is fully cooked.

    If the toothpick comes out clean it is done, if not bake for another 5 minutes.

    Garnish and serve

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 850Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 4mgSodium: 1796mgCarbohydrates: 145gFiber: 29gSugar: 31gProtein: 33g

Nutrition information is an estimate.

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