MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Upside-Down Chili Pie
 Categories: Beans & leg, Casseroles, Tex-mex, Main dishes
      Yield: 4 Servings
 
      2 ts Vegetable oil
    1/2 ts Cumin
    1/2 c  Onion; chopped
      1 md Green bell pepper; chopped
  1 1/2 c  Tomatoes; chopped
      8 oz Kidney beans; cooked and
           -drained
      1 ts Chili powder
    3/4 c  Yellow corn meal
    1/2 ts Salt
 
  Preheat oven to 375°F. Spray 8" square pan with nonstick cooking
  spray.
  
  To prepare chili, place large nonstick skillet over medium-high
  heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook,
  stirring constantly, just until fragrant, about 30 seconds (do not
  burn).
  
  Stir in onion and green bell pepper; cook, stirring often, until
  tender, 4 to 5 minutes. Stir in tomatoes, beans and chili powder;
  cook 5 minutes. Spread mixture evenly into prepared pan and set
  aside. (May be done ahead up to this point.)
  
  To prepare corn meal topping, bring 2 cups water to a boil.
  Gradually add corn meal in a thin stream, whisking constantly to
  prevent lumps. When all corn meal is added, stir in salt; continue
  cooking, whisking constantly, until thickened to the consistency of
  mashed potatoes, about 3 minutes. Immediately spread mixture evenly
  over chili in pan and bake until chili mixture bubbles, about
  15 minutes.
  
  Serving size: 4" square

  Exchanges: 1/2 fat, 1-1/2 veg, 1 pro, 1-1/2 bread
  
  Recipe by Weight Watchers Magazine, March 1996
  
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