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VEGETARIAN CHILI
Serves 4

Recipe from
Leanne Ely C.N.C.

Approx. Cooking Time
1 hour
1/2 cup sun-dried tomatoes -- chopped
1/2 cup boiling water
4 cups water
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
1 cup pepperjack cheese
1 cup chopped onion
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 (15-ounce) can black beans -- rinsed and drained
1 (16-ounce) can pinto beans -- rinsed and drained
1 (14 3/4-ounce) can cream-style corn
1 (4.5-ounce) can chopped green chiles -- drained
6 tablespoons low-fat sour cream
Calories Per Serving 393 Calories (kcal), 6g Total Fat (13% calories from fat), 17g Protein, 73g Carbohydrate, 0mg Cholesterol ,1352mg Sodium, Food Exchanges 3 1/2, Grain(Starch), 1/2 Lean Meat, 3 1/2 Vegetable, 0 Fruit, 1 Fat, 0 Other Carbohydrates
Combine tomatoes and boiling water; let stand 20 minutes. Drain tomatoes in a sieve over a bowl; set aside, reserving 1 tablespoon tomato-soaking liquid. Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil. Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk. Stir in cheese. Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13X 9. Preheat oven to 400 degrees. In a large skillet, saute onion in a little olive oil til onion is soft. Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute. Spoon bean mixture evenly over cornmeal crust. Drop remaining cornmeal mixture onto bean mixture. Bake pie at 400 degrees for 30 minutes or until set. Serve pie with low-fat sour cream.

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Rocky Mountain Publicity
Updated May 25th, 2002
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