Chili Corn Pie

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Serves 10

Are you wondering what to do with leftover chili beans? Give Chili Corn Pie a try! Spicy beans topped with a golden cornbread crust make a truly marvelous meal.

6 cups chili beans with their juice
2 cups soy milk or rice milk
2 tablespoons vinegar

2 cups corn meal
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons oil

Heat chili beans on stovetop or in microwave until steamy and hot, then spread them evenly in a 9 x 13-inch baking dish.

Preheat the oven to 400°F. Combine soy milk or rice milk with vinegar. Mix cornmeal, baking soda, and salt in a large bowl, then add oil and milk-vinegar mixture. Stir to dissolve any lumps, then pour over hot beans. Bake until cornbread is set and golden brown, about 30 minutes.

Nutrition information per serving: 268 calories; 9 g protein; 49 g carbohydrate; 3.5 g fat; 410 mg sodium; 0 mg cholesterol.

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