Friday, February 28, 2014

Squash Dumpling Chili Pot Pie

Squash Dumpling Chili Pot Pie

With no let up on the cold weather around here, I've been craving a steaming hot bowl of chili for dinner.  OK, that's easy enough, but what to serve with it?  A chili mac would be delicious but I'm trying to stay away from pasta for a while.  Fritos are another yummy option but I love those too much and am always tempted to just eat the whole bag standing up in my kitchen.  Please tell me I'm not the only one who feels that way about Fritos.

Squash Dumpling Chili Pot Pie
Then I thought about the squash crust I made recently for my skinny spinach tart and realized it could work like a corn bread topping.  And yes, cornbread is another really tasty option for this dish.  So I made a batch of my squash dough and loved the results.  It was lean, healthy and satisfied my craving for a bowl of hot chili on a cold night.  Enjoy!








Ingredients

Chili:
1 lb. Lean ground beef
1 Onion, peeled and chopped
4 Cloves garlic, peeled and minced
1 Bell pepper, diced (any color)
1 Can (approx. 14 oz.) black beans
1/2 Cup tomato sauce
3 Tablespoons taco seasoning
2 Tablespoon Worcestershire sauce
Salt & pepper to taste
Cayenne pepper to taste *

*  I prefer mild flavors but feel free to add as much heat as you like.

Crust:
1 Cup all purpose flour
1/2 Cup cooked squash (use any cooked squash including canned unsweetened pumpkin)
2 Tablespoons olive oil
1 Teaspoon baking powder
1/2 Teaspoon salt
2 Tablespoons low fat milk

Squash Dumpling Chili Pot Pie
In a large skillet, brown the beef and continue cooking it while adding the onion, garlic, bell pepper and seasonings.  Finish by adding the tomato sauce and beans and allow to cool slightly.  Pour into one baking dish or four individual ones the way I did.

To make the crust, combine the flour, baking powder and salt in a bowl.  Mix in the oil and then the squash and milk.  Knead with your hands until a dough ball forms.  If you're making individual portions, divide into four equal pieces and press down on each of your chili filled baking dishes.  Cook in a pre-heated 350 degree oven for 35 - 40 minutes and serve hot.  Makes 4 servings.

5 comments:

  1. What a delicious chili topper! I might have to make a mashed potato version for the hubby, but squash is OK by me!

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  2. Looks like a delicious pot pie, Anita! Hm, squash in all its tastiness...

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  3. I don't even bring Fritos into the house anymore for fear that I'll devour the entire bag. I'm partial to bbq fritos. Love the creavite dumpling.

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  4. That looks great! I bet I could put the squash on top and tell Mr. Picky Eater that I put paprika on it - he would get the great taste of it before he knew what happened to him!

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