Upside-Down Chili Pie

1. 1

   Preheat oven to 375F (190C).

2. 2

   Spray 8 inch square pan with nonstick cooking spray.

3. 3

   To prepare chili, place large nonstick skillet over medium-high heat 30 seconds .

4. 4

   Add oil; heat 30 seconds more.

5. 5

   Add cumin and cook, stirring constantly, jus teaspoon until fragrant, about 30 seconds (do not burn).

6. 6

   Stir in onion and green bell pepper; cook, stirring often, until tender, 4 to 5 minutes.

7. 7

   Stir in tomatoes, beans and chili powder; cook 5 minutes.

8. 8

   Spread mixture evenly into prepared pan and set aside.

9. 9

   (May be done ahead up to this point)

10. 10

    To prepare cornmeal topping, bring 2 cups water to a boil.

11. 11

    Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps.

12. 12

    When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.

13. 13

    Immediately spread mix ture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.