The filling of this pie is a bomb vegan chili. Fresh ingredients are best. Use canned if that's all you have.
1 prepared Tamale Pie Crust
4 stalks celery
1 med onion (yellow or white)
Half red bell pepper
1 tbs olive oil
1 tbs Chili powder
1 lb tomatoes, raw or canned
1 can black olives
Chop celery, onion and pepper into 1/2" pieces.
Saute chopped veg in 1 tbs or less of olive oil with your favorite chili powder until the vegetables are very wilted, almost starting to caramelize.
Add 1 can tomatoes or about a pound of chopped raw tomatoes (preferred) and a half a can of black olives, reserving other half of olives for topping.
Simmer on low heat, with lid, for at least 30 minutes to an hour. The longer the better.
Add more water if needed.
Remove the lid and let the sauce reduce until very thick.
Add cooked beans and potatoes.
Stir well and simmer until thick and hearty.
|Bomb Vegan Chili Almost Done|
When it's cool enough to handle, spoon vegetable filling into prepared Tamale Pie Crust.
Layer 1/4" slices of cold cornmeal mush on top of pie.
|I'm no artist.|
Cover and bake in pre-heated oven at 350F for 30min.
Remove cover and add olives and other garnish (vegan cheese, jalapeños, diced bell pepper, etc) to top of pie.
Bake an additional 15 minutes or until top is crusty and brown.
Cool for 15 minutes, slice and serve.
|Garnish and bake uncovered an additional 15 minutes|
Serves 4 hungry people as a main dish type entrée, 4-6 as a groovy one dish meal, or 6-8 as a side dish.