Red & Black Chili Pot Pie
By Sung Uni L. from Brooklyn New School, P.S. 146, Brooklyn NY.
Description
This one-pot meal, a comforting and nutritious kidney & black bean chili with a cheesy corn grit crust, was inspired by the 5th graders study of Mayan culture and food. A Latin inspired shepard's pie with overtones of cumin & our special, secret ingredient, cocoa powder; the recipe came organically from our exploration of foods from Mayan culture. The ingredients were informed from the students natural proclivity to certain ingredients...creating a vibrant, beautiful dish with a sweet & savory aroma, lots of protein and fiber from legumes, and a great combination of amino acids from the paring of beans and grains.
Nutrition Facts
Serving size: 168
| Calories | 200 |
| From Fat | 11% |
| From Saturated Fat | 9% |
| From Sugar | 0% |
| Sodium | 363mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Black Bean, cooked | 3/4 C | 6 cups/1032 g |
| Kidney Bean, cooked | 3/4 C | 6 cups/1536 g |
| Corn Grits | 1 C | 5 cups/780 g |
| Monterey Cheese | 1/4 C | 2.5 cups/282.5 g |
| Cocoa Powder, unsweetened | 1/2 TBSP | 3 TBSP |
| Cilantro, Fresh | 1/3 C | 1 C |
| Garlic, crushed | 2 cloves | 12 cloves |
| Olive Oil | 1 TBSP | 1 C/16oz |
| Onions, raw, diced | 1 med | 5 med |
| Pepper, raw, diced | 1 med | 5 med |
| Table Salt | 1 tsp | 1 TBSP |
| Chili Powder | 1.5 TBSP | 6 TBSP |
| Cumin Powder | 2 tsp | 3 TBSP |
| Canned Tomatos | 28 oz | 106-oz. |
| Water | 2.5 C | 12 Cups |
Preparation
CHILI INGREDIENTS Cut Onions & Red Peppers into ¼-inch dice. Mince 12 cloves of garlic. Saute onions, garlic and bell pepper in olive oil, sautéing until softened, about 8-10 minutes. Add the chili powder and cumin, stirring for 1 minute, to release aroma. Add canned tomatoes. Cook, uncovered, for 30 minutes. Stir in cooked drained, kidney beans, black beans, cilantro and cocoa powder. Cook uncovered for 30 minutes. Adjust seasonings to taste. CORN GRITS TOPPING INGREDIENTS Bring 12 cups water with 2 tsp salt to boil. Add 5 cups corn grits and cook slowly for about 5 minutes, stirring constantly. Remove from heat, add 1 1/4 C of cheese (½ for grits, ½ for topping to make cheesy top), cover and let stand for a couple of minutes. (Use immediately before it hardens.) ASSEMBLY OF BEAN CHILI PIE Pour Bean Chili into an over-proof dish, and spoon corn grits as a ½” layer on top of the chili. Sprinkle other portion of grated cheese on top. Bake at 350 degrees for 30-35 minutes.
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