Southwestern Pot Pie (vegetarian)

January 7, 2013

IMG_3341Oh my goodness, this was so delicious.  It was a bit spicy because I didn’t measure the chili powder but just dumped it in.  I’m guessing there was about 3 T so I’ll put only 1 T in the ingredients list but feel free to add more if you like things spicy.  Also, if you are following a vegan diet, substitute the milk for soy or almond milk and you’ll be good to go.

Southwestern Pot Pie

serves 4

1T Olive Oil
1 large onion, chopped
2 cups butternut squash, cubed
1 jar chunky-style salsa (2 cups)
1/2 cup water
1/4 tsp ground cinnamon
1 T chili pepper (or more to taste)
1 cup frozen whole kernel corn
1 can black beans, drained and rinsed
1 pouch cornbread & muffin mix (6.5 oz)
1/2 cup milk

In a dutch oven, heat the oil over medium-high heat. Add the onion and cook until it’s tender – about 5 minutes.
Stir in the butternut squash, salsa, water, cinnamon and chili pepper. Heat until it starts to boil and then lower the temperature to a simmer and cover the pot. Simmer for 25 minutes or until the squash are tender.
IMG_3337Stir in the corn and beans. In a medium bowl, mix the cornbread mix with the milk (don’t follow the directions on the package).

Drop the dough by spoonfuls into the vegetable mixture (similar to when you are making chicken and dumplings).

Cover and simmer about 15 minutes.


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