Tex-Mex Vegetarian Crock Pot Pie Recipe

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This inventive vegetarian recipe has the look of a real oven-baked pot pie, 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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Servings:
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Ingredients
  • 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
Container: 4-quart slow cooker
Directions
PREP
30 mins
COOK
6+ hrs
READY IN
6+ hrs
  • 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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