Three Bean Chili Pot Pies!
I gotta tell you about this thing my husband does.
Because… it makes me insane.
I fall in love with something, like say… an incredible TV show or stuffed sweet potatoes with goat cheese, and because he is so crazy stubborn, he thinks it’s cool to just hate on it. Like without even a good reason to hate it. He just hates it… because. Because it’s popular, because it’s talked about, because it’s all over the media or something. He probably hasn’t listened to it, eaten it, watched it or looked at it, but he has already decided that he isn’t a fan of it.
Yeah. Whatever, right?
But the best part? Like every single time he does this? A few days, weeks, months or maaaaaaybe even years later, I still win. He watches it, tastes it, hears it or sees it and falls in love with it, like crazy obsession in love. Like currently-listening-to-the-Jersey-Boys-soundtrack-in-his-car-on-repeat in love. Like decides-that-he-can-eat-feta-all-the-time in love. Like sort-of-glued-to-the-TV-during-Private-Practice in love.
You know, very important, life changing things.
One of the more recent come-to-Jesus moments he had was that he really started to like Zac Brown Band. This point is semi moot at the moment since he currently tells me he doesn’t want to listen to country music (which is like… quite perplexing), but um, I’ve had to listen to this stuff for like five months so I am finishing my pointless story. Years ago when they first came on the scene, I loved Zac Brown Band. He told me “they sucked!” During his Saturday morning country music video watching marathons, he’d change the channel if their video came on. In the car, he’d immediately change the station if their song came on, because God forbid we listen to three minutes of a song that everyone else in the car LOVES, but that he doesn’t like. Hmmpf.
But then… he decided that he loved Zac Brown Band. Like really enjoyed. Like download-every-song-they-have enjoyed. Like have-it-on-in-the-car-and-during-workouts-and-while-making-breakfast enjoyed.
I mean, that’s not annoying or anything.
And he replayed this song about chickens just about ten thousand times and they sing about chicken pot pies and OMG I can’t get the word pot pie out of my freaking brain.
So here we are. At pot pies.
These pot pies are sort of a rip off of the chili cornbread pasta bake I made last year, minus the pasta and with a more biscuit-like topping. I stole the pot pie idea from this minestrone pot pie and just totally adored the thought of cutie patootie pre-portioned chili with a big slab of cornbread floating on top.
And the thing is, this is basically a blueprint for a recipe. You can use whatever chili you like or have on hand (like maybe in the freezer?), you can add ground beef, turkey or pork, or even do a triple meat chili like I have in the past. I had no idea until I wrote out the recipe that this chili is actually vegan (with freaking roasted garlic), but you could add chickpeas and black beans and make this a five bean chili (whoa baby) and you could even add a big layer of cheese on top of the first layer of soup as a blanket for the biscuits. Your toppings can obviously vary as well, and you should probably throw on some avocado if you don’t live in a place where mushy, sadly ripened avocados cost $3 a pop, but I just need to tell you that this organic sour cream from Trader Joe’s that I used was in.credible. Like it was basically ice cream. Holy crap. It’s made me a sour cream fan for life.
So long story long, I’m saying to take this and make it your own. With how often we eat chili for at least six months out of the year, it was a fun way to switch things up.
I mean, you know how bored I get.
Three Bean Chili Pot Pies
Three Bean Chili
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 2 bulbs roasted garlic
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 (28 oz) cans crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon unsweetened dark cocoa powder
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups finely ground cornmeal
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cut into chunks
- 1-1 1/4 cups milk
- melted butter for brushing
- To prep,roast 2 garlic bulbs. This can be done a day or two ahead of time!
- Heat a large skillet over medium heat. Add olive oil along with onions and peppers with a sprinkle of salt. Cook until soft, about 5 minutes. Squeeze out roasted garlic cloves into the pot, and stir well to combine with a large spoon, breaking them apart and evenly distributing the garlic paste. Add in beans, crushed tomatoes and tomato paste, stirring well. Add in spices, cocoa, sugar, salt and pepper, then let simmer for 5-10 minutes. Taste and season additionally if desired. At this point, you can make the pot pies immediately or simmer your chili for however long you would like to develop the flavor.
- Preheat oven to 375 degrees F.
- In a large bowl, combine flour, cornmeal, sugar, baking powder and soda, and salt. Whisk well to combine. Add in cold butter and using a fork, pastry blender or your fingers, mix and combine until the butter is distributed and small crumbs remain. Stir in 1 cup of milk to start, form a dough. The dough will be slightly more crumbly that traditional biscuit dough. If it is still very dry, add in additional milk 1 tablespoon at a time. Form dough into a ball.
- Place dough on a floured workspace and using your hands and/or a rolling pin, flatten it out until it’s a little less than one inch thick. Use a glass or biscuit cutter to cut out rounds. If you want to use large ramekins, you can use a bowl or something a bit larger to cut a biscuit that will fit on top. This obviously will determine the amount of biscuits you get. Using a standar biscuit cutter should give you 12 biscuits. I made 4 ramekins and 1 pie dish potpie.
- Brush the tops of the biscuits with melted butter, then bake for 12-15 minutes or until biscuits are slightly golden and set. Top with sour cream, Greek yogurt, chives or any toppings you desire. Enjoy!
Plus, it’s fun to eat cute things! Right.