Chili Potpies 
Posted by: "jenntinysam" jlbart1974@earthlink.net   jenntinysam 
Thu Dec 14, 2006 8:43 am (PST) 
Chili Potpies
From Light & Tasty

Welcome your family in from the cold with these individual potpies.
The L&T Test Kitchen created a simple corn bread crust that perfectly
complements a filling of tangy chili.

INGREDIENTS

1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (16 ounces) chili beans, undrained
1/4 cup tomato sauce
2 tablespoons chili powder
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted
3 to 4 tablespoons fat-free milk

SERVINGS 4
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL 35 min.

DIRECTIONS

In a large saucepan, saute onion and green pepper in oil until
tender. Stir in the tomatoes, beans, tomato sauce, chili powder,
brown sugar and cumin. Bring to a boil. Reduce heat to low; heat,
uncovered, while preparing crust.
In a small bowl, combine the flour, cornmeal, baking powder and
salt. Stir in butter and enough milk to form a ball. On a lightly
floured surface, roll dough into a 12-in. circle. Using an inverted
10-oz. baking dish as a guide, score four circles. Cut out circles.
Cut a small circle in the center of each pastry (discard or reroll
cutouts and use as decoration).
Coat four 10-oz. baking dishes with nonstick cooking spray. Fill
with chili; top each with a dough circle. Tuck in edges of dough to
seal. Bake at 375° for 13-17 minutes or until edges of crust are
lightly browned. Yield: 4 servings.