One Pot Baked Tamale Pie

You will love this one pot vegetarian hearty dinner that is like a chili baked cornbread.

Bring water to a boil while preparing the chili ingredients.

If your kids don’t like chunks of peppers go ahead and puree them with the tomatoes before adding to mixture.

I added some sliced kale as an optional add in because I love to get extra greens wherever I can and it works here, but it is not essential to the recipe and if it will stop your kids from eating the dish please leave it out.

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One Pot Baked Tamale Pie

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 4 servings

Calories: 450kcal

Ingredients

• 2 (15-ounce) cans kidney beans and/or pinto beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes with onion
• 1/2 (15-ounce) jar roasted red peppers finely chopped
• 2 teaspoons ground cumin
• ¼ teaspoon chili powder
• ½ cup chopped fresh cilantro
• 2 cups kale sliced thinly (optional)
• 4 cups water
• 1 cup cornmeal
• 1 teaspoon kosher salt
• 1 cup shredded sharp cheddar cheese

Instructions

• Preheat oven to 350℉.
• In a large bowl, coarsely mash beans with a fork, add diced tomatoes, peppers, spices, and cilantro.  Taste mixture to adjust for seasoning.
• In a deep oven safe pot, prepare polenta.  Heat water until boiling, bring heat to low and slowly whisk in cornmeal and continue whisking until it begins to thicken, add 1 teaspoon salt and adjust flavor to taste. Remove from heat.
• Pour chili mixture over polenta. Top with cheese and baked for 20 minutes, until heated through.  Remove from oven, let cool and serve from pan.

Nutrition

Serving: 2cups | Calories: 450kcal | Carbohydrates: 66g | Protein: 22g | Saturated Fat: 6g | Trans Fat: 12g | Cholesterol: 30mg | Sodium: 1600mg | Fiber: 15g | Sugar: 9g