Chili Polenta Pot Pie-2 ways

Growing up I once really had any pot-homemade cakes. We have a frozen version several times, but making pie pots from scratch is just not the case in our house. I really was fine with that because the frozen one did not leave a good taste in my mouth. As an adult I have been entertained by the idea of ​​making vegetable pot pie with gold crust, but unfortunately it never followed.

If I had to pin the one part pie pot point that made the process that really stressed me out was cake batter, the couple that with my husband filled in completely and the total lack of enthusiasm about vegetable cream cake and you had enough reason for me to avoid making al l together. Is there anything worse than working hard on a plate just to meet at the kitchen table by turning to the nose and presupposing the results of your work? I don't think so.


  • 1 tablespoon of olive oil
  • 1 large sweet yellow onion, diced
  • ½ red peppers, remove the seeds and chop
  • ½ poblano peppers, remove the seeds and chop
  • 2 cloves of garlic, chopped
  • 3 tablespoons of tomato paste
  • 1 tablespoon of chili powder
  • 1 (28 ounce) can crush the roasted tomato fire
  • 1 (15.5 ounces) can be North beans, rinsed and dried
  • 1 (15.5 ounces) can of pinto beans, rinsed and dried
  • 1 (15.5 ounces) can of nuts, rinsed and dried
  • 1½ cups of vegetable broth, preferably homemade
  • 1 teaspoon of salt
  • Teh teaspoon of black pepper


  1. Heat the oil in a heavy skillet over medium heat. Add the onions, red peppers and poblano pepper, and cook until the onions begin to turn translucent and the peppers soften slightly. Add garlic and cook 1 additional minute. Stir in the tomato paste and chili powder and cook for more than 1 minute. Remove from heat and pour the pepper onion mixture into the bowl insert from 4-6 quart slow cookers.
  2. Add fire to roasted tomatoes, beans, vegetable broth, salt and pepper. Stir to combine then cover and cook low for 7-8 hours.

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