Hearty Southwestern Vegetarian Pot Pie
Indulge in a delightful twist on comfort food with this Hearty Southwestern Vegetarian Pot Pie. Packed with robust flavors and a blend of vibrant vegetables and proteins, it promises to satisfy hunger and warm your soul. The pot pie features a creamy filling of seasoned pinto beans, sweet corn, and bell peppers, enhanced by a hint of spice from jalapenos. Topped with a golden, fluffy cornbread crust, this dish is perfect for cozy nights or as a crowd-pleasing dinner option. Serve it alongside fresh salsa and a dollop of sour cream to elevate the experience. Whether you're a vegetarian or simply looking to enjoy a hearty meal, this pot pie will quickly become a family favorite.
4
Servings
325
Calories
19
Ingredients
Ingredients
Light olive oil
2 tablespoons (divided)
Light olive oil
1 teaspoon
Onion, chopped
1 small
Carrot, chopped
1 medium
Bell pepper, chopped
1
Garlic cloves, minced
2
Frozen corn kernels
1 cup
Cooked pinto beans
3 cups (or 2 15.5-oz cans, drained)
Jalapeno chile, minced
1 (remove seeds for milder flavor)
Vegetable stock
3/4 cup
Tamari or soy sauce
1 tablespoon
Fresh cilantro, chopped
2 tablespoons
Salt
to taste
Pepper
to taste
Cornmeal
1/2 cup
All-purpose flour
1/2 cup
Baking powder
2 teaspoons
Baking soda
1/2 teaspoon
Milk or soymilk
1/2 cup
Instructions
1
Prepare the beans ahead of time by rinsing and picking 1/2 lb of dry pinto beans. Place them in the slow cooker with enough water to cover them by one inch. Cook on Low overnight until tender, then drain.
2
In a skillet over medium heat, add 1 teaspoon of light olive oil. Sauté the chopped onion and carrot for about 5 minutes or until the vegetables are softened and fragrant.
3
Lightly grease a 3 1/2 to 4-quart slow cooker with the remaining 1 teaspoon of oil. Transfer the sautéed onion and carrot to the slow cooker.
4
Add the chopped bell pepper, minced garlic, frozen corn, cooked pinto beans, and minced jalapeno to the slow cooker.
5
Pour in the vegetable stock, tamari, and fold in the chopped cilantro. Stir well to combine all ingredients evenly.
6
Cover the slow cooker and set it to Low, cooking for 5 hours to allow flavors to meld together. Taste and adjust seasoning with salt and pepper before proceeding.
7
To prepare the topping, in a separate mixing bowl, combine cornmeal, all-purpose flour, baking powder, and baking soda. Whisk the dry ingredients until well blended.
8
Pour in the remaining 1 tablespoon of olive oil and milk (or soymilk for a vegan option). Stir gently until the mixture is just combined; do not overmix.
9
After 5 hours of cooking the filling, carefully pour the cornbread topping over the filling in the slow cooker. Turn the heat setting to High and cook for an additional 1 hour, or until the topping is golden and cooked through.
10
Once cooked, allow to cool slightly before serving. Enjoy with your favorite salsa and a dollop of sour cream if desired.
Nutrition Information
5
Fat
55
Carbs
12.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Southwestern Vegetarian Pot Pie?
It is a vegetarian twist on comfort food featuring a filling of pinto beans, corn, and bell peppers topped with a golden cornbread crust.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely meatless and specifically designed for vegetarians.
Can I make this pot pie vegan?
Yes, you can make it vegan by using soymilk or another plant-based milk for the cornbread topping.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
What are the main ingredients in the filling?
The filling consists of pinto beans, sweet corn, bell peppers, carrots, onions, and garlic.
How do I prepare the pinto beans?
You can cook 1/2 lb of dry pinto beans in a slow cooker on low overnight or use two 15.5-oz cans of drained beans.
How long does the filling cook in the slow cooker?
The filling should cook on the Low setting for 5 hours before adding the topping.
What is the topping made of?
The topping is a fluffy cornbread made from cornmeal, all-purpose flour, baking powder, baking soda, olive oil, and milk.
How long does the cornbread topping take to cook?
Once the topping is added, turn the slow cooker to High and cook for an additional 1 hour.
Is the Southwestern Vegetarian Pot Pie spicy?
It has a hint of spice from one minced jalapeno; you can remove the seeds for a milder flavor.
What is the calorie count per serving?
Each serving contains approximately 325 calories.
What size slow cooker is recommended for this recipe?
A 3 1/2 to 4-quart slow cooker is the ideal size for this dish.
Do I need to sauté the vegetables before adding them to the slow cooker?
Yes, the chopped onion and carrot should be sautéed in olive oil for about 5 minutes to soften them.
Can I use frozen corn?
Yes, the recipe specifically calls for 1 cup of frozen corn kernels.
What can I serve with this pot pie?
It is delicious when served with fresh salsa and a dollop of sour cream.
What provides the savory flavor in the filling?
Vegetable stock, tamari or soy sauce, and fresh cilantro provide the deep savory profile.
Can I use a different type of oil?
The recipe calls for light olive oil, but other neutral oils like vegetable or canola oil can be substituted.
Can I substitute pinto beans with other beans?
Yes, black beans or kidney beans would also work well in this Southwestern-style dish.
Should I grease the slow cooker?
Yes, you should lightly grease the slow cooker with 1 teaspoon of olive oil before adding the ingredients.
How do I know when the cornbread topping is finished?
The topping is finished when it is golden and thoroughly cooked through after 1 hour on High heat.
What is tamari?
Tamari is a type of soy sauce that is typically gluten-free and adds a rich umami flavor.
Can I add extra vegetables?
Yes, feel free to add other vegetables like zucchini or diced potatoes to the filling.
Is this recipe high in protein?
Each serving provides about 12.5 grams of protein, primarily from the pinto beans and cornmeal.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I make the cornbread topping in advance?
It is best to whisk the dry ingredients in advance, but add the liquids right before pouring it onto the filling.
Does the recipe require salt and pepper?
Yes, you should taste and adjust the seasoning with salt and pepper after the filling has cooked for 5 hours.
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels cut off the cob will work perfectly as a substitute for frozen corn.
Why should I let the pot pie cool before serving?
Allowing it to cool slightly helps the filling thicken and makes it easier to serve without the topping falling apart.
Is this recipe easy for beginners?
Yes, the slow cooker does most of the work, making this a very approachable recipe.
What is the texture of the filling?
The filling is creamy and hearty due to the pinto beans and the vegetable stock base.