Makes 8 servings
Don't be daunted by the long list of ingredients. They go together in a flash. Serve this hearty pie accompanied by tomato slices topped with a creamy dressing.
For the Cornmeal Crust
Nonstick cooking spray
1 cup cornmeal
¼ cup olive oil
¼ cup vegetable or chicken stock (made using stock cubes, concentrate, or powder)
For the pie filling
1 tablespoon olive oil
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 rib celery, chopped
¼ cup chopped onion
2 cloves garlic, minced
¼ cup vegetable stock (made using stock cubes, concentrate, or powder)
One 15-ounce can kidney beans, garbanzo beans, soybeans, or a combination drained and rinsed
1 cup frozen corn, thawed
One 8-ounce can tomato sauce
2 teaspoons chili powder
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon pepper, or to taste
¼ teaspoon Tabasco sauce, or to taste
½ cup shredded part-skim
Monterey Jack cheese
½ cup shredded Cheddar cheese
Preheat the oven to 350°F. Lightly oil a 9-inch pie plate with cooking spray.
Put the crust ingredients into a small bowl; mix thoroughly with a fork. Use the back of a spoon to press the mixture into the bottom and sides of the prepared pie plate; set aside.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers, celery, onion, and garlic. Cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Remove from the heat. Stir in the remaining ingredients, except the cheeses. Taste and adjust the seasoning. Set aside.
Toss the two cheeses in a small bowl. Sprinkle about 1/3 of the cheese mixture over the crust; pour in the pie filling and spread evenly.
Bake for 30 minutes or until a knife inserted in the center comes out nearly clean. Sprinkle with the remaining cheese mixture; bake until the cheese is melted, about 10 minutes. Allow to stand for about 5 minutes before cutting into wedges for serving.
Advance preparation
The crust and filling can be made up to 1 day in advance. Press the crust into the pan; cover and refrigerate. Refrigerate the filling in a separate covered container. Bring the crust and filling to room temperature; assemble and bake the pie just before serving.