Cheddar chili pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey; cooked |
| ½ | cup | Onions; chopped |
| 2 | Cl Garlic; chopped fine | |
| 1 | can | Kidney beans; (28 oz) with j |
| 1 | can | Stewed tomatoes |
| 1¼ | cup | Cornmeal |
| 1 | cup | Cheddar cheese; grated |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Red pepper; crushed |
| ½ | teaspoon | Black pepper |
| 1¼ | cup | Skim milk; at room temperatu |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | Egg whites | |
Directions
Recipe by: The Low Fat Good Food Cookbook Preparation Time: 0:15 Preheat oven at 375. Cook meat, onion, and garlic until meat is browned. Drain off fat; add tomatoes, beans, ¾ cup cornmeal, ½ cup cheese, chili powder, cumin, cayenne pepper, red pepper, and black pepper. Cook over low heat, stirring occasionally, for about 15 minutes. Pour into casserole dish. In the same pan, combine milk, the rest of the cornmeal, salt, and pepper. Stir over low heat until thickens a little. Then add remaining cheese and egg whites, stirring until smooth. Pour over ground turkey mixture. Bake for 30 minutes or until crust is lightly browned.