Chili Pie

I had a lot of chili left over from last week, so I decided to make something yummy for dinner using what I had.

First I lined the bottom of a pie plate with bell peppers. I happened to have red peppers because they were on sale somewhere last week. I wish that I had some butternut squash to dice up too, but I didn't have any...I once saw on a cooking show a recipe where you hollow out butternut squash and stuff it with chili...yum! Anyway, peppers:

Then I scooped a bunch of chili over the peppers. This (vegetarian) chili was really good, it was smokey and flavorful:

Over the chili, I put some pepper jack cheese slices I had that needed to be used, and sprinkled some cheddar for good measure:

At this point, I usually toss it in the oven while the oven is preheating so it is nice and warm already when the next layer goes on top.

Now comes Christian's favorite: a layer of cornbread. Come on now, do NOT wimp out at this point and use a box mix. Please. You can do it. It took me longer to arrange the stuff for the picture than it took me to make the batter. (Not showing butter or salt.)


Back into the oven to bake until bubbly and golden. (I recommend a thin layer of bread, maybe half of a recipe..use the rest to make muffins and then crumble them into bread crumbs for something else. Or just eat the corn muffins with a little jam if you just can't stand it.)



Try not to burn your mouth eating it straight out of the oven. We had it with a green salad and homemade applesauce, which I actually started making for Emma but we couldn't help tasting it either....

I should probably get on top of using the 4-1/2 pounds of beans I cooked last week...making black bean burgers Friday and using the rest to make burritos!

Hope you try this and enjoy....