Tex-Mex Vegetarian Crock Pot Pie Recipe
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has the look of a real oven-baked
, except that it's made in the slow cooker! This is one of those comfort food
slow cooker recipes
that make a perfect fall or wintertime meal.
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FOR THE FILLING:
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, diced
1 bell pepper (any color), chopped
2 jalapeno chili peppers, finely chopped
4 cloves garlic, minced
1 cup frozen corn kernels
2 cans pinto beans, drained (15.5-oz. cans)
3/4 cup vegetable stock
3 tablespoons fresh cilantro, chopped
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
FOR THE CRUST:
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon olive oil
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup milk
:4-quart slow cooker
In a medium-sized skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté the onion, carrot, and bell pepper until softened (about 5 to 7 minutes).
Coat the inside of a 4-quart slow cooker crock with 1 tablespoon of olive oil.
Transfer the sautéed onions, carrot, and bell pepper to the slow cooker; then add the garlic, corn, pinto beans, and chilies.
Stir in the vegetable stock, cilantro, cumin, salt, and black pepper.
Cover and cook on the low heat setting for about 5 hours.
In a medium-sized bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add the olive oil and the milk, and mix until just combined.
On a lightly floured surface, form the topping into a shape similar to that of the slow cooker. Either roll out the dough with a floured rolling pin or use your hands to press the dough into the proper shape.
Place the crust on top of the ingredients in the slow cooker. Turn the heat setting to high, cover, and cook for 1 hour.
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