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).

IMG_3338
Drop the dough by spoonfuls into the vegetable mixture (similar to when you are making chicken and dumplings).

Cover and simmer about 15 minutes.

IMG_3339Enjoy!

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