Friday, February 28, 2014
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.
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!
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.
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
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.