Comfort in a Casserole: Smoky Chili Tamale Pie

How was your Monday? My Monday was not too bad besides having blood work done this morning and then more blood work conducted this afternoon after an 8 hour fast. The later of the two was by choice, as I had already taken the day off for our visit to the fertility specialist and did not want to have to take another morning off work. I already had gone 5 hours post breakfast and was hungry, but figured I could tough it out another 3 hours. Justin and I are ready for more details on our journey in starting a family. No need to prolong it any further just over a minor vitamin D test. Besides, who can be upset with a day off on a beautiful sunshiny day? Plus, I had this to look forward to for diner tonight...

The weather was perfect for this comforting casserole. I prepared the beans over the weekend and then stored in a covered casserole dish until I was ready to layer the cornbread topping. Smoky soyrizo and beans are combined with tomatoes and sweet potatoes then topped with cheesy cornbread for a filling vegetarian meal. As we draw closer to more fall like weather, I suggest making this Smoky Chili Tamale Pie.

Smoky Chili Tamale Pie
Serves 6

For the chili:
1 chopped yellow onion
1 clove garlic, minced
2 cans great northern beans, drained and rinsed
1 can chili ready diced tomatoes
1/2 link soyrizo (I used Melissa's brand)
1 medium sweet potato
1/4 cup water
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 tablespoon oregano

For the cornbread topping:
1 cup yellow corn meal
3/4 cup brown rice flour
1/4 tsp. salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon chives
2 cups 2% shredded cheddar
1 cup low fat buttermilk
1 tablespoon melted butter
1/4 cup egg substitute
2 tablespoons honey

To prepare the chili (can be prepared 1-2 days before you are ready to bake and serve):
Heat a large Dutch oven or soup pot over medium low heat. Spray with non-stick cooking spray and add the chopped onions and garlic. Cook, stirring occasionally, until the onions begin to soften (about 4-5 minutes).

While the onions are cooking, prick the sweet potato several times with a fork and microwave on high for 3-4 minutes or until the sweet potato begins to soften. Remove from the microwave and let it set a couple of minutes or until it is cool to the touch.

Add the beans, diced tomatoes, soyrizo, water, apple cider vinegar, and spices to the onions. Reduce the heat to low and simmer until the sweet potato is cooled enough to handle. When the sweet potato has cooled, peel the skin and add the flesh to the bean mixture. Stir until the sweet potato is smoothed and combined with the bean mixture. Cook for another 5-6 minutes. Remove the mixture from the heat.

Spray a 9' x 13' baking dish with non-stick cooking spray. Pour the chili into the dish. At this point you can cover and store until you are ready to bake and serve or proceed with the corn bread topping.

To prepare the cornbread topping (do when you are ready to bake and serve with the chili):
Heat your oven to 350 degrees. Combine the corn meal, brown rice flour, salt, baking soda, and baking powder in a large mixing bowl. Add the cheese and chives. Stir until the cheese and chives have a nice dusting. Set aside.

In a small dish, whisk together the buttermilk, melted butter, egg substitute, and honey. Whisk until smooth. Add to the corn meal mixture and stir until incorporated. Pour the cornbread mixture over the chili. Bake at 350 degrees for 30-40 minutes or until the cornbread is beginning to turn lightly brown around the edges and comes out clean when a toothpick is inserted in the center. Cool slightly before serving.